[Updated September 2, 2019] There are 2 famous food bloggers who inspired me a lot when creating this blog. They are Kate from cookieandkate.com, Jeanie and Jack from loveandlemons.com. If you compare my blog’s design with them, you will find many similarities in design.
The only difference is I will not copy their recipes (I guess there is huge difference in ingredients between Western and Asian recipe). I believe many of us know they are quite successful on creating vegan and vegetarian recipes. So I strongly believe eating healthy has become a trend since years ago and I guess there is no reason not to follow their footstep.
Seriously, I did not intend to create something spicy after the laksa recipe as my stomach was not feeling well after eating 2 days of laksa. But when I had the idea of creating vegetarian recipe, I think curry is the one which works best with all kind of vegetables. Believe me, when the sweetness from the vegetables mixed with the curry, it is a taste from heaven.
Mixed vegetables curry is a traditional Indian onion-tomato gravy cooked with a mixture of vegetables altogether. As the dish is quite nutritious, you can always have your own selection of vegetables. It can be seasonal vegetables or common vegetables like eggplant, cabbage, cauliflower, snake beans, carrot, peas, radish, potato, tomato, onion etc.
If you cook too much, the leftover curry can be stored in the fridge.
Reheat it the next morning, it can be another delicious breakfast dish – curry dipping sauce with flatbread or white bread.
Mixed Vegetables CurryCourse: DinnerCuisine: IndianDifficulty: Easy
Quick + easy mixed vegetables curry recipe for vegetarian and vegan.
1/4 or 200g cabbage, roughly chopped
2 eggplants, cut into 2 inches
2 tomatoes, cut into wedges
4 okra, cut diagonally
4 green chillies, cut into 1 inch
4 red chillies, cut into 1 inch
5 snake beans, cut into 2 inches
12 deep fried tofu puffs, cut in half
500ml coconut milk
1 litre water or stock
10 curry leaves
4 – 6 tablespoons vegetable oil
Sea salt to taste
- Spice paste:
2 garlic cloves
2 red onions or 120g shallots
6 fresh red chillies
15 dried red chillies
1 tablespoon ground turmeric
1 inch galangal
2 stalks lemongrass
3 tablespoons curry powder
1 tablespoon sugar
1/2 teaspoons salt
- Blanch tofu puff for 2 minute to remove oil. Remove from boiling water and drain well after 2 minutes.
- Heat wok until hot. Then add in oil.
- Sauté spice paste with curry leaves until fragrant over medium flame.
- Pour in water and coconut milk.
- Bring it to a boil. Then add in cabbage, eggplants, tomatoes, green chillies, red chillies, and tofu puffs.
- Let it simmer for 15 minutes over medium low flame. Then add in okras and snake beans.
- Season the curry with sea salt.
- The curry is done when the okras and snake beans are cooked but not until too soft.
- Some people prefer to retain the crunchiness of okras and snake beans in the curry so they put in this two ingredients right before the curry is done. But make sure both of them are cooked before you close the flame.
- Mixed vegetables curry goes well with white rice. Remember to cook plenty of rice before serving this scrumptious curry.
Feedback: the mixed vegetables curry I cooked has been simmered too long until it became quite creamy but the curry still tastes good after all. If you want to create a more watery version of curry, make sure you cut down the time of simmering or put lesser vegetables.