Sunday, 19 October 2014

Mixed Vegetables Curry 素咖哩

Mixed Vegetables Curry 素咖哩

Recipe :  Doris Choo @ Sumptuous Flavours


My sister's Indian friend taught her to use radish to cook curry. Since then, my personal preference has always been radish in my curries instead of using potatoes. However, because of my family's preference for potatoes, I have always refrained from using radish. Today I made an exception. I re-introduced the use of radish for cooking a mixed vegetables curry. 

I am not sure whether it was because I have not been cooking mixed vegetables curry for a long time or because the family has a change of preference, but the bottom line was that the two large bowls of curry were demolished. Nobody grumbled about not finding potatoes. Everybody ate happily and polished off the rice and the vegetables. The quantity I cooked could easily feed five to six people yet the three of us wolfed down everything. 



Ingredients


500g radish, cut into pieces
250g snake beans, cut into sections of  4 cm
15 pieces of tofu puff
400g cabbage, cut into sections of 4 cm
100g minced chilli
3 tbsp curry powder
300ml coconut milk (santan)
8 shallots, minced
6 pips garlic, minced
3 sprigs curry leaves
3 stalks lemon grass, bruised
6 tbsp oil
1250ml water


Seasoning


2 tsp salt
4 tsp sugar
1 tbsp soy sauce

Method


1.  Heat wok until hot. Add in oil. Saute minced garlic and shallots for 1 minute over medium flame. Keep stirring to prevent burning. Add in the bruised lemon grass and curry leaves. Continue to fry until fragrant. 
2.  Add in minced chilli paste and stir to mix well. Add in half a cup of coconut milk and stir-fry until oil oozes out. 
3.  Add in radish and snake beans and fry for 2 minutes. Add in water and the remaining coconut milk.
4.  Bring to a boil. Then add in tofu puff and cabbage. Let it boil for 15 minutes or until the radish is tender.
5.  Add in seasoning ingredients.
6.  Switch off flame and dish up.







Hosted by Miss B of Everybody Eats Well In Flanders and 
co-hosted by Charmaine of Mimi Bakery House


9 comments:

  1. Hi Doris, your mixed vegi curry was so tempting, like it .

    ReplyDelete
  2. Hi the curry looks divine....can please share what curry powder you used? A curry powder can make or break a curry. Thanks in advance

    G

    ReplyDelete
    Replies
    1. I used "Babas" brand curry powder.

      Delete
    2. Thank you Doris....I assume it's babas meat curry powder? I Have tried a few of ur dishes...all were just lip smackin gd.....can't wait to try this curry!!!

      G

      Delete
    3. Your assumption is correct and thanks for the feedback.

      Delete
  3. Doris,
    I am a noobcook so I would never have thought that radish can be used in curries, this is a nice change from the usual potatoes we use for curries. Thanks for sharing this innovative recipe :)

    ReplyDelete
    Replies
    1. Miss B,
      Thank you for hosting the event.

      Delete
  4. 3 Studies REVEAL How Coconut Oil Kills Waist Fat.

    This means that you actually kill fat by eating Coconut Fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from large medical magazines are sure to turn the traditional nutrition world around!

    ReplyDelete

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