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We always cook Curry Chicken and never really try on Curry Vegetable. I guess it is more troublesome by just to prepare different types of vegetables, rinse, cut and pre-cook in order to make the dish. However I’ve decided to give it a try as a challenge and great to consume more vegetables too.

Below is just a simple guideline on the types of vegetables to be prepared for this dish. You can always opt in or out on the varieties based on your preference. The most important is actually to make the ground spice from scratch and to adjust the right taste during cooking. You need to adjust the seasoning when cooking. This is a Malay style Curry Vegetable or so called Sayur Lodeh, Curry Vegetable Stew.  Since this was my first time of making the Curry Vegetable, I gave it 3.5 out of 5 difficulty level. If you think this is too complicated, you can always use the easy ready made vegetable/ chicken curry paste available in the Asian market. Next time I will try it out for a simpler and quicker version.

This time I’ve put too much of dried shrimps and belacan into the curry, so I have cut down the amount in the recipe. The first night when we had the Curry Vegetable it felt too watery, personally I like thicker sauce curry, nonetheless it was tasted great with rice. After reheating for the next day, the Curry Vegetable actually got even more flavorful, plus the potatoes turned mushy and thickened the sauce, that made it an even superb thicker sauce version of Curry Vegetable. Love it!

Ingredients:

1 1/2 cup french beans (cut into 2″)
1 1/2 cup of chopped cabbage (cut into 1″ pieces)
2-3 carrots (diagonally cut into chunky pieces)
2 -3 medium potatoes  (cut into 1″ pieces)
4 tomatoes (cut into chunky pieces)
1 egg plant (cut into chunky pieces)
1 packet tofu puffs
1 cup okra (blanched in boiling water and rinse in cold water)
15 curry leaves
2 tbsp curry or chili powder
1 1/2 cup coconut milk

Ground Spice
15 dried red chillies (soak in water to softened)
5 fresh red chillies
2 medium red onions or 10 small shallots
8 whole  garlic
1″ galangal (young ginger)
1″ ginger
2 stalk lemon grass (bottom white part only)
15 dried shrimps (soak into water to softened)
1 tsp coriander powder
1 tsp turmeric powder
2 tsp belacan

Seasoning: (Adjust till desired)
1  tsp salt
1 tsp sugar

Serve for 4-6 people

Cooking Methods:

1. Ground the ingredients of red chillies, onions, garlic, galangal, ginger, lemon grass and dried shrimps into a paste. Add in coriander powder, turmeric powder, belacan and chili powder, mix and combine.
2. Heat 2 tbsp oil in a pot over medium low, add blended spices, stir fry until the paste toast and oil started to ooze from the paste.
3. Add in water 1 cup at one time (suggest to add more if needed later).  Add in 1 1/2 cup coconut milk and curry leaves. Bring to boil and cook for 5 minutes. Taste the soup and adjust the flavor. Add salt and sugar for seasoning.
4. Add in the vegetables starting from carrots, potatoes, tomatoes, let it cook for 10-15 minutes till slight softened. Add the other vegetables such as eggplant, french beans, cabbage and tofu puffs. (Note: Put the blanched okra before serving because it is already blanched). Bring to boil and turn heat to low, simmer until vegetables are tender but not overcooked.
5. Again, taste the soup and adjust for flavor. Add some ready made chili paste if not hot enough. Add in more seasoning if needed to adjust to desired taste.
6. Serve hot.