Vegetable Curry Delicious Recipes

I cooked this vegetarian dish for my family Doctor. She told me she tried this curry at a recently open Indian & Malay Kitchen here in Exton but it was too bad they closed down the Malay kitchen not long after that. Since she like it so much I told her I will cook some for her and brought it to her on Tuesday. She told me it taste even better than the one she had at the restaurant :)

Ingredients for the curry paste

10 dried red chilies - soak in hot water
4 shallots
4 cloves of garlic
1" of turmeric
1" of galangal
1" of ginger
2 stalk of lemongrass
3 tbsp of curry powder

Blend all the above ingredients with a bit of water and set aside.

Vegetables: (or add your own ingredients)

1 cup of french beans - cut to 1" length
2 zucchini - cut to 1" length
4 potatoes - quartered
2 carrots - cut to 1" length
1 piece of Tempe - slice thinly and pan fried until brown
2 pieces of fried tofu - cut to cubes

2 cups of coconut milk
2 kafir lime leaves
1 tsp of sugar
salt to taste

1) Heat up some oil and add in curry paste. Stir fry for 1 min or until fragrant.
2) Add coconut milk, kafir lime leaves and stir. Add in the vegetables that required longer time to cook like carrots and potatoes. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes. Add in seasoning.
3) Add the rest of the ingredients. Stir well and cover, allowing to cook for another 5 minutes or until all vegetables are cook.
4) Check seasoning again and serve warm rice.

Note : You can add vegetables like eggplants, asparagus, cabbage, long beans, cauliflower or peppers to this dish. If curry is too dry add more coconut milk or water to it.