Vegetable Curry

Vegetable Curry


  • 2 potatoes, cut into 8 each
  • 2 carrots, cut inch
  • 2 zucchinis, sliced thick
  • 1 cups cauliflower florets
  • 1 green bell pepper, cut into inch squares
  • 1 cup green beans, cut 1 inch
  • 2 tomatoes, skin removed, quartered
  • 2-3 green Serrano or Jalapeno peppers [optional], kept whole, make 1-2 slits
  • 3 tbsp Malaysian fish curry powder
  • 2 tbsp or to taste, chili powder
  • 1 tsp turmeric powder
  • 1 cup coconut milk
  • 1 cups chicken stock, vegetable stock or  water
  • 4 tbsp ghee [clarified butter] or vegetable oil
  • salt
  • 3-4 curry leaves [optional]
  • 2 medium onions
  • 4-6 cloves garlic
  • 1-inch fresh ginger, peeled

     [Items to be ground or blended in red]



To Prepare :

  • Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
  • In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
  • In a wok or pot, heat ghee or vegetable oil, fry the ground paste for a2-3 mins
  • Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
  • Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
  • Gradually bring to a to boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
  • Add each vegetable in order - those that take longer to cook are added first
  • Simmer until just tender, or to your liking of crispness, remove from heat promptly
  • Serve hot with bread, Roti or steamed rice

Cook's Note : Substitute fish curry powder with a meat curry powder. The difference is - the fish curry powder has a slight 'tangy' taste, preferred for a vegetable curry.

Variation : Use any of your favorite vegetables such as Eggplant, Peas, Cabbage, Mushrooms, Squashes, Daikon, Snow peas, Okra, Spinach, Broccoli, Jicama and Chayote.






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