Vegetable Curry

Photos updated on 2nd May 2010

I seldom cook curry at home, but since ready make curry pastes can easily be found in the hypermarket these days, I would love to give it a try.

This low carb and high fiber vegetarian curry is classified under our healthy eating style. It consists of a wide variety of fresh vegetables, including egg plant, lady's finger, potato, cabbage, carrot, green chili and deep-fried bean curd. In short, vegetable curry is a versatile dish that you can adapt to your list of fancy vegetables. The vegetarian dish assembles all the goodies into a delectable spicy curry that is no less tasty than the normal curry. Furthermore, fresh vegetables imbue natural sweetness to the curry and the spices impart the dish with irresistible aroma. Served with rice or roti canai and you'll be able to savor a great meal.

Happy Deepavali & Happy Holiday to all Malaysian!

Indian Vegetarian Curry
Serves 4-6

Ingredients:

Half egg plant, diced
Half carrot, coarsely cut
3 lady's finger, trim the head & tail and halved
1 tomato, diced and seeded
4 pcs of tau pok (deep-fried bean curd), quartered
1 green chili, seeded, chopped finely
2 potatoes, diced
1/4 of cabbage
1 packet of Delimas vegetable curry paste
550ml water
100gm evaporated milk
3tbsp of cooking oil

Seasoning:

light soy sauce to taste
Method:

1. Bring a pot of water to a boil. Add a pinch of salt to it. Blanch the egg plant and lady's finger. Drain and set a side. Using the same pot of water, boil the potato and carrot till soft. Drain and set aside.

2. Heat some oil in a wok. Stir-fry cabbage for 2 minutes. Add water, milk and curry paste. Bring to a boil.

3. Add the rest of vegetables and tau pok. Leave the curry simmering for 5 minutes. Add some light soy sauce to taste. Dish out and serve with rice or roti canai.