A versatile recipe that works with almost any selection of veggies from your kitchen
This vegetable curry is balanced with plenty of aroma and flavour from lemongrass, galangal and a touch of tamarind. Better yet, it is free of monosodium glutamate (MSG).
For a bare-bones version, cabbage and carrot will suffice. Other vegetables that can be used include French beans, okra, potato or jicama.
TIP This curry mix is not easily found online. It is available at some provision shops and selected outlets of U Stars Supermarket. I paid $2.50 for a 150g packet.
TIP If you are keeping the curry overnight, the gravy thickens, especially if you add mung bean vermicelli which tends to soak up moisture. This is an easy problem to solve. Simply add a little more water and season the curry with a little more salt or light soya sauce.
Text: Straits Times
Photo: Hedy Khoo