Ingredients

• Cabbage: 500g (cut into small pcs)

• Dried Beancurd (Taupok): 5 pcs (cut into 3 parts)

• Ladies Fingers: 150g (cut into parts)

• Carrot: 200g (peel and cut into pcs)

• Potato: 700g (remove skin and cut into small pcs)

• Long Bean: 100g (cut into parts)

• Beancurd Skin (Taukee): 100g (soak to soften, cut)

• Curry Leaves: 12 pcs

• Coconut Milk: 300 ml

• Water: 1.5 litres

• Oil: 3 table spoon

Seasonings

• Sugar: 1 table spoon

• Salt: 1 table spoon

• Vegetarian Stock: 2 table spoon

• Mushroom Powder: 3 table spoon

Curry Paste Ingredients

• Lemongrass: 60g

• Blue Ginger: 40g

• Old Ginger: 30g

• Tumeric: 10g

• Candlenut (Buah Keras): 50g

• Dried Chilli Paste: 3 table spoon

• Dried Chilli Powder: 2 table spoon

• Vegetable Oil: 100 ml

Cooking Method

1. Blend all curry paste ingredients with a blender till fine consistency.

2. Wash all curry vegetable ingredients and drain.

3. Heat wok with 3 table spoon of oil, add curry leaves, curry paste and fry till fragrant.

4. Add all other ingredients and stir fry for 5 minutes. Add 1.5 litres of water to cook till potatoes are soft.

5. Add coconut milk and seasonings, stir evenly and put to boil.

6. Turn to low heat to simmer for a further 10 minutes.

7. Serve with rice or bread

Credits:

Published by: Thekchen Choling (Singapore)

Recipe by Ani Losang Chokyi

Editor: Stella Hoh

Food Photography by Bene Tan

Food Styling by Ada Wong

#vegetarian #Curry