MALAYSIAN VEGETABLE CURRY

Malaysian Vegetable Curry image

Provided by Wendys Kitchen

Categories Curries

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

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2 medium onions
4 -6 garlic cloves
1 inch ginger, peeled
2 potatoes, cut into 8ths
2 carrots, cut into 1/2 inch chunks
2 zucchini, sliced thickly
1 1/2 cups cauliflower florets
1 green capsicum, cut into chunks
2 tomatoes, skin removed quartered
2 -3 green chilies, left whole cut slits
2 -3 tablespoons malaysian fish curry powder
2 tablespoons chili powder (or to taste)
1 teaspoon turmeric powder
1 cup coconut milk
1 1/2 cups chicken stock
4 tablespoons ghee
salt
3 -4 curry leaves

Steps:

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 2-3 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 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.

Nutrition Facts : Calories 296.7, Fat 13.7, SaturatedFat 10, Cholesterol 17.7, Sodium 136.6, Carbohydrate 41.5, Fiber 4.5, Sugar 25.5, Protein 5.1