Malaysian Vegetable Curry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 medium onions
• 4 -6 garlic cloves
• 1 inch ginger, peeled
• 2 potatoes, cut into 8ths
• 2 carrots, cut into 1/2 inch chunks
• 2 zucchini, sliced thickly
• 1 1/2 cups cauliflower florets
• 1 green capsicum, cut into chunks
• 2 tomatoes, skin removed quartered
• 2 -3 green chilies, left whole cut slits
• 2 -3 tablespoons malaysian fish curry powder
• 2 tablespoons chili powder (or to taste)
• 1 teaspoon turmeric powder
• 1 cup coconut milk
• 1 1/2 cups chicken stock
• 4 tablespoons ghee
• salt
• 3 -4 curry leaves

Recipe

• 1 using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
• 2 in a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
• 3 in a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
• 4 add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
• 5 add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
• 6 gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
• 7 add each vegetable in order - those that take longer to cook are added first
• 8 simmer until just tender, or to your liking of crispness, remove from heat promptly
• 9 serve hot with bread, roti or steamed rice.