Asian Recipes

Easy Vegetable Curry

August 1, 2022

A versatile recipe that works with almost any selection of veggies from your kitchen

Yield
Serves 6
Prep Time
25mins
Cook Time
35mins
Difficulty Level
3 / 5

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.

Ingredients

Steps

01.

Heat a non-stick pot or wok over medium heat. Add dried prawns and fry for 1 min. Add the curry paste and fry until it simmers.

02.

Add the galangal, coconut milk and water. Let the mixture come to a simmer and add the lime leaves, pandan leaves, turmeric leaf, lemongrass and tomato. Let the mixture come to a simmer.

03.

Add the cabbage, cauliflower, carrot, long bean and brinjal. Let the mixture come to a simmer.

04.

Add the tau kee, tau pok and tang hoon. Season with salt if needed.

05.

Turn the heat to low and simmer for 10 mins. Serve hot.

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