Felt like having vegetarian and curry meal. So off to a nearby Asian grocery to get cabbage, carrots, and eggplant. Found okra is on sale, so bought some. Then went to get vegetarian curry paste and coconut milk 4 big and 4 small canned. There are so many different curries paste: variety, company and the pictures are all different. Pick 5 different types of curry paste.

I know they can last for one whole year. Save me time looking for them. Today, I am using the Vegetarian curry paste – Nyonya. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour I have also added 1 small piece of belachan (Dried shrimp paste) which make my whole house smell for 3 days.

This Vegetarian paste – Nyonya does not looks red but creamy mustard colour. The curry is delicious and creamy to my liking. Though I have to say it’s not spicy enough for me. Should have added more chili paste. Next time. I am glad to add in more ingredients on top of using the packet curry paste. Be adventurous and its trial and error experiment. Let’s cook!!!

Ingredients

4 carrots, cut into bite size
3-4 long eggplants, cut into bite size
10 cabbage leaves, cut to long strips bite size
14-18 okras (ladies fingers)
1 packet about 200 g Vegetarian curry paste – Nyonya
3 candle nuts, ground
3 slices galangal, ground
1 stalk of lemon grass, ground
1 small piece of belachan, toasted in frying pan and ground (OPT)
1 canned coconut milk about 400 ml
1 small canned coconut cream about 165 ml
1 Tbs garlic minced
1/2 Tbs ginger powder
1/2 Tsp garam masala (OPT)
2 Tsp tamarind paste add some water about 3 tea cups for juice
2 dessertspoons oil
salt
pepper
water

Method

Put oil in pot and when hot fry the ground ingredients well. Fry garlic and ginger till aromatic. Add vegetarian curry paste and garam masala. Stir to mix well and until fragrant.

Now add carrots and cabbages, cooked for 4-5 minutes. Add enough water to cover vegetables partly. Cover with a lid and cook on low heat until vegetables have softened slightly. Once softened add 400 ml canned coconut milk, stir then add eggplants and okras cook until it’s soft.

Add 165 ml canned coconut cream, season with salt and pepper to taste. Simmer for about 3-4 minutes. Stir well again and switch off hob. Let’s sit for about 3 minutes for all the flavour to absorbed further before serving it with rice. Enjoy!!!!

Note: You can add any vegetables of your choice: cauliflower, green bean, peas, 3 colours capsicums, baby corns or chickpeas. You can omit belachan. You don’t have to add candle nuts, galangal and lemon grass as the packet would have all the ingredients ready. I added to try and see if there’s any different and for more flavour. You can serve with roti, chapati or noodles.

https://helenscchin.com/2021/03/25/vegetables-creamy-curry/

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