Monday, April 23, 2012

Malaysian Style Vegetable Curry

Even though I'm an adult (wellll most of time) and know the importance of including lots of fresh vegetables in my diet, it can be uninspiring. Here is a tasty way to eat lots of veggies so you feel like a proper grown up!

You will need vegetable curry paste (you can buy ready made packets from your Asian grocer), fresh curry leaves (which is selling for around A$90 per kilo - but don't panic because you only need a handful), 200ml of light coconut milk, a packet of bean curd puffs and any vegetables you like. On this occasion we used potato, eggplant, cauliflower, snake beans and tomato. In the past we have included carrot and pumpkin.

Follow the instructions on the pack, but in general fry the curry paste until fragrant and add curry leaves (the paste has oil, so don't add extra). Add water and simmer. Add the vegetables that takes the longest to cook, in this case, the potato and eggplant. Once it it is 3/4 cooked, add the fast cooking vegetables, coconut milk and the bean curd puff which is my favourite because it absorbs all of the curry soup. This is a quick and tasty meal to prepare and you'll be sure to eat all your veggies!

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