Thursday, October 13, 2011

South Indian Vegetable Curry

An adaption of cooking indian style vegetable curry with some chinese style ingredients :)

3 tbsp oil
1 tsp mustard seeds
1 yellow onion - sliced
2 shallots - sliced
1 tsp minced ginger
dash of paprika
2 carrots - cut into cubes
1 potato - cut into cubes
1 wedge of pumpkin - cut into cubes
1 bowl of cabbage - cut into pieces
handful of dried bean curd (tau kee)
1 small green bell pepper - cut into cubes
2 green chilies (i use red chili)
some toasted cashew nuts
2 cups coconut milk
salt to taste
Make into paste
2 tsp coriander - pound
2 tsp cumin - pound
1 tsp turmeric powder
1 1/2  tbsp curry powder
1 tbsp water

  1. Heat up oil in a wok on medium heat.  Fry the mustard seeds till they start to pop.  Add onion, shallots and minced ginger and fry till fragrant.  
  2. Add the paste and fry to mix well for another minute.
  3. Add carrot, potato and fried tau kee.  Add coconut milk and bring to a boil.  Cover and simmer for about 6 to 8 minutes.  Add pumpkin, cabbage, bell pepper and chillies.  Mix well.
  4. Simmer for another 10 to 15 minutes or until all vegetables are cooked to desired tenderness.
  5. Add paprika and salt to taste.  Sprinkle toasted cashew nuts and stir to mix.
  6. Serve warm with rice or noodles.

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