Vegetarian Curry Recipe
Vegetarian Diet

Ingredients

main:
10
2 stalk
3 tbsp
225 g/8 oz
225 g/8 oz
225 g/8 oz
1/4
455 g/1 lb
1.35 L/48 fl oz
1 tsp

Curry Paste:
15
4 stalks
4
2.5 cm/1 inch
2 tbsp

small deep-fried bean curds
bean curd sticks
groundnut oil
brinjals (egg-plants)
long beans
potatoes
cabbage
grated coconut
water
salt


dried chilies
lemon grass, sliced
candlenuts
ginger
vegetarian curry powder
 

Method:

1. Wash deep-fried bean curds in hot water and drain off.

2. Cut bean curd sticks into lengths of 2.5 cm and fry until golden brown. Save oil.

3. Prepare fresh vegetables as follows:
   (a) cut brinjals (e-with skin) and long beans into strips of 3.75 cm.
   (b) peel potatoes and cut at random into bite size pieces.
   (c) cut cabbage into bite-size pieces.

4. Prepare grated coconut to obtain thick coconut milk and 1.35 ml thin coconut milk. Add salt.

5. Prepare dried chili. Grind or pound all ingredients for curry paste and mix in curry powder.

6. Reheat oil, lower fire, and fry curry paste until fragrant.

7. Add thin coconut milk.

8. Add all the vegetables, all bean curds and allow to simmer until vegetables are soft.

9. When curry is ready, stir in thick coconut milk and switch off at the first sign of boiling again.

Note : Vegetarian curry powder is obtainable from any Indian gourmet shop. Be sure to specify the type without onion and garlic.