Vegetable Curry

Vegetable Curry

Ingredients

350 g Cabbage, break or cut into smaller pieces
1 Packet (120 g) Tofu Puff, halved
120 g Chinese Long Beans, cut into 1 1/2 inches
1 Large Yellow Onion, sliced
1 Large or 2 Medium (350 g) Eggplant, cut into smaller chunks and pan-fried (optional)
250 g Okra
2 Medium Size Tomatoes, cut into smaller chunks
2 Green Chilies, halved and seeded
3 Slices (about 10 g) Ginger, finely julienned
2 Sprigs of Curry Leaves
60 g Fish/Seafood Curry Powder
10 g Chili Powder (optional)
1 Lime, juiced
1 Can (400 ml) Coconut Milk
3 1/2 Cups Water
5 Tbsp Peanut Oil
Sea Salt to taste

Method

In a heavy pot, heat the oil on low heat. Add the onion, ginger and curry leaves. Cook until the onions are soft and lightly brown in color.

Add the curry and chili powder. Cook until they are fragrant.

Mix in the coconut milk with 3 1/2 cups of water. Bring the curry sauce to a boil and lower the heat and continue to simmer for about 20 minutes.

Then, add the vegetables and tofu puffs. Bring the curry mixture to a boil. Then lower the heat and continue to cook further, for about 15 to 20 minutes. Season the curry with lime juice and sea salt. Serve warm or at room temperature.