Most of the days I indulge in meals that involve meat. Then there are days when I try to have vegetarian dishes but my knowledge of making Asian vegetarian dishes (not mock meat) are so limited that most of the time I fallback to what I know in the past. Curry vegetables is the easiest vegetarian recipe that I love to cook and liked by my other half as well.
- 600ml Water or Stock
- 150g French Beans/Long Beans, skinned and cut into 2cm sticks
- 100g Cabbage, roughly cut
- 1 large Carrot, skinned and sliced roughly
- 2 to 3 dried Beancurd sticks, break into pieces
- 2 baby potatoes, skinned and quartered
- 3 generous tablespoons of Ayam brand curry powder
- 1 sprig of curry leaves
- 1 tablespoon of grinded chilli paste/sambal paste (optional if you like some spicyness)
- 500ml Coconut Milk
- Salt and pepper to taste
- Heat two tablespoon of oil and stir fry curry powder and curry leaves till fragrant.
- Add in stock and bring to a gentle boil.
- Add in all the vegetables.
- Bring to a boil.
- Gradually stir in the coconut milk.
- Continue to simmer till the vegetables are cooked and softened to your liking.
- Add salt and pepper to taste.
Note: I did not have Tao-Fu-Pok, Okra and Brinjal in my fridge so I have omitted them. Usually they are found in the curry so you can choose to the list of ingredients.
I have also cooked stir fry vermicelli (no meat) and added ladlefuls of curry vegetables (I like my noodles dripping wet!) and I truly enjoyed this simple combination.