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The rarely updated blog of Joel Dixon
Saturday, April 17, 2010
Malaysian Vegetable Curry
# Posted by Joel Dixon at 17/04/2010 21:34:42The final item on my 10 things for 2010 list is to be vegetarian for a week (well, from Monday breakfast to Friday lunch). I've left this one until last because it was the one I was least looking forward to. But the friend that came up with the 10 things list also gave me a few recipes, which is only fair after all. The first of which is Malaysian Vegetable Curry:
Red Thai chilies, 2 chopped coarsely
Fresh ginger, 2 tsp. grated
Garlic, 3 cloves quartered
Coriander root, 1/2 cup loosely packed coarsely cut
Ground turmeric, 1/2 tsp.
Ground cinnamon, 1/2 tsp.
Ground cumin, 3 tsp.
Coriander seeds, 1 tsp. crushed
Whole peeled tomatoes, 1 can (400 gram)
Coconut milk, 1 can (400 gram)
Kaffir lime leaves, 6 leaves shredded finely (I just used lime juice)
Palm sugar, 25 gram shaved (I used dark brown sugar)
Pumpkin, 2 1/2 cups chopped coarsely
Potatoes, 3 medium (600 gram) chopped coarsely
Green beans, 200 gram chopped coarsely
1. Blend or process chili, ginger, garlic, coriander root, spices and seeds until smooth.
2. Add undrained tomatoes, process for 1 minute or until tomato mixture is well combined.
3. Transfer tomato mixture to medium saucepan. Add coconut milk, leaves and sugar and bring to the boil.
4. Reduce heat, simmer tomato and coconut mixture uncovered for 5 minutes.
5. Add pumpkin and potato and cook, covered, for about 10 minutes or until just tender.
6. Add beans and cook for 3 minutes or until tender.
Serve with brown rice and roti.
# Posted in the General section and tagged as: Recipe
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