Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Malaysian Vegetable Curry

Curry - Vegetable - -

INGREDIENTS

4 oz / 115 g french beans
1/2 head cabbage, cut into 3 inch / 7.5 cm slices
2 medium potatoes, skinned and cut into quarters
4 oz / 115 g cauliflower florets
2 tomatoes, quartered
2 green chillies, cut into wedges
1 onion, sliced
2 garlic cloves, chopped
1 sprig curry leaves (if available) or kaffir lime leaves
1 can coconut milk (I use lite coconut milk)
3 T oil
Ground Spices (Combined)
1 1/2 T good quality curry powder
1 T coriander powder
1 t cumin powder
1 t paprika
1 t tumeric powder
1/2 t galangal powder
1 stalk fresh lemon grass (smashed) or 1 t lemon grass powder
3 shallots, chopped finely
Seasoning
Salt and sugar to taste

METHOD

Heat oil in a heavy-bottomed pot. Fry the garlic till fragrant. Add onions and fry until soft. Add lemon grass and curry leaves and ground ingredients. Fry until oil separates, about 3 minutes.

Pour in coconut milk and bring to a low boil. Put in potatoes and carrots. Cover and bring to a low boil for 10 to 15 minutes. Add the rest of the vegetables and simmer for eight to nine minutes. Add seasoning.

Dish out and serve immediately. Enjoy!

NOTES

Here's a lovely vegetarian curry that has Malay and Indian influences. I made it for my boyfriend's birthday party yesterday and it was wolfed down, by both vegans and non! The combination of vegetables can be changed to suit what you have in your pantry, I really like how the cabbage turns out in this curry, though. Asian eggplants also work well here. Do not omit the tomatoes, they impart a lovely flavor.

posted by Lils

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