Mixed Vegetables Curry 素咖哩Recipe : Doris Choo @ Sumptuous Flavours
My sister's Indian friend taught her to use radish to cook curry. Since then, my personal preference has always been radish in my curries instead of using potatoes. However, because of my family's preference for potatoes, I have always refrained from using radish. Today I made an exception. I re-introduced the use of radish for cooking a mixed vegetables curry.
I am not sure whether it was because I have not been cooking mixed vegetables curry for a long time or because the family has a change of preference, but the bottom line was that the two large bowls of curry were demolished. Nobody grumbled about not finding potatoes. Everybody ate happily and polished off the rice and the vegetables. The quantity I cooked could easily feed five to six people yet the three of us wolfed down everything.
500g radish, cut into pieces
250g snake beans, cut into sections of 4 cm
15 pieces of tofu puff
400g cabbage, cut into sections of 4 cm
100g minced chilli
3 tbsp curry powder
300ml coconut milk (santan)
8 shallots, minced
6 pips garlic, minced
3 sprigs curry leaves
3 stalks lemon grass, bruised
6 tbsp oil
2 tsp salt
4 tsp sugar
1 tbsp soy sauce
1. Heat wok until hot. Add in oil. Saute minced garlic and shallots for 1 minute over medium flame. Keep stirring to prevent burning. Add in the bruised lemon grass and curry leaves. Continue to fry until fragrant.
2. Add in minced chilli paste and stir to mix well. Add in half a cup of coconut milk and stir-fry until oil oozes out.
3. Add in radish and snake beans and fry for 2 minutes. Add in water and the remaining coconut milk.
4. Bring to a boil. Then add in tofu puff and cabbage. Let it boil for 15 minutes or until the radish is tender.
5. Add in seasoning ingredients.
6. Switch off flame and dish up.
I am linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)
Hosted by Miss B of Everybody Eats Well In Flanders and
co-hosted by Charmaine of Mimi Bakery House