Curry has always been a comfort food of mine. Spicy and rich, the broth just fills you with warmth from the inside out. Malaysians really love their curry and the different states have their own speciality curry to represent the flavours of each respective state. Since the lockdown, I’ve been craving for a nice bowl of hot curry! And so, I decided to make some at home. Here’s my take on a super duper simple (with a little pre-mix help) vegetable curry.
The ingredients:
Method:
- In a stockpot, stir fry the minced garlic until golden brown, then add in the onions and curry leaves and continue to fry until the onion starts to sweat.
- Add in the pre-mixed curry paste of your choice and fry until fragrant.
- Once the curry paste starts to release its flavours and fragrance, add in the long beans, eggplant and cabbage. Mix well.
- Add water and bring to a boil.
- When the vegetables have soften, add in the deep fried beancurd puffs and boil for a further 2 minutes.
- Add in the coconut milk and once it starts to boil, turn off the fire.
Note: Feel free to add some chicken meat into your curry like I did. I had half a chicken breast that I needed to use hence I threw it into the curry for added texture. Also, I substituted the deep fried beancurd puffs with ones filled with fish paste as the supermarket was wiped clean the day I went grocery shopping.
This curry recipe makes a great base for various types of curry dishes. You can choose to add chicken or leave it out depending on your preference. Do note of the paste that you buy as some curry paste can be versatile but some are mainly for seafood / fish / pork.
Plating up:
The curry goes very well with a bowl of rice or noodles! If you’re having it for lunch, I would suggest to go with some nice egg noodles, otherwise, curry and rice is an infallible combination.
A secret tip of mine: If you have leftovers, heat it up the next day and enjoy it with some toast!
Hope you love this super simple vegetable curry as much as I do!
ENJOY!
