Malaysian Vegetable Curry

Ingredients

Paste

• 2 medium onions
• 4-6 garlic cloves
• 1 inch ginger, peeled

Curry

• 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

Directions

1. 1

   Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste

2. 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. 3

   In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins

4. 4

   Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!

5. 5

   Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt

6. 6

   Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins

7. 7

   Add each vegetable in order - those that take longer to cook are added first

8. 8

   Simmer until just tender, or to your liking of crispness, remove from heat promptly

9. 9

   Serve hot with bread, Roti or steamed rice.