I love to eat curry as my grandma always cooks curry for us. Of course, I don’t make it like grandma does, as she goes to the curry spice man and says she is making vegetables and needs vegetable curry spices. The man would mix all the spices, and my grandma would add them to the vegetables to make curry.

This is a cheat vegetable curry using the vegetable Action One A1 packet I bought from the Asian supermarket. The colour doesn’t look red and spicy, though it has a little bit of a spicy taste. Maybe it’s a vegetable curry. I added tofu, pok, candle nut, galangal, lemongrass, garlic, and ginger powder to finish it off. You can make your own curry paste.

This time no eggs as the eggs are so expensive. I can go without eggs for this curry. My vegetable curry sure tastes delicious and is comforting to go with rice. It tastes even better the following day. I added one cup of vegetable stock, so I have more gravy to eat the next day and tofu pok will soak up the gravy. I love more gravy for dipping bread the next day. Let’s cook!!!

Ingredients

2 carrots, cut into bite size
2 round eggplants, cut into bite size
8-10 green beans, cut into bite size
8 cabbage leaves, cut into bite size
1 medium cauliflower, cut into florets
1 packet fried tofu, cut into half
1 packet about 200 g vegetable Action One A1
3 candlenuts, ground
3 slices galangal, ground
1 stalk of lemon grass, ground
1 canned coconut milk about 400 ml
1 small canned coconut cream about 165 ml
1 Tbs garlic minced
1/2 Tbs ginger powder
2 Tsp tamarind paste add some water about 3 teacups for juice
2 dessertspoons oil
salt
pepper
water
1 cup vegetable stock, for extra gravy (OPT)

Method

Put oil in pot, and when hot, fry the ground ingredients well. Fry garlic and ginger until aromatic. Add vegetable curry paste. Stir to mix well until fragrant. Now add carrots, cauliflowers, and cabbage leaves, and cook for 4-5 minutes. Add enough water to partly cover the vegetables.

Cover with a lid and cook on low heat until vegetables have softened slightly about 10 minutes. Then add 400 ml coconut milk, stir and add eggplants and green beans cook until it’s soft about 15-20 minutes.

Add 165 ml coconut cream and tamarind juice. Season with salt and pepper to taste. Stir well again and simmer for about 7-9 minutes. Let it sit overnight so that all the flavours will be absorbed further before serving it with rice the next day. I warm it up with a cup of vegetable stock as I love more gravy. Check the seasoning. Serve it hot immediately with rice. Enjoy!!!!

Note: You can add any vegetables of your choice: tomato, okra, peas, 3 colours capsicums, baby corns or chickpeas. You don’t have to add candle nuts, galangal and lemon grass as the packet would have all the ingredients ready. I added to finished it off. You can serve with roti, chapati or noodles instead of rice.

https://helenscchin.com/2021/03/14/mixed-vegetables-curry-with-tofu-pok-action-one-a1/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus