Homestyle Vegetarian Curry 家乡咖喱菜

by Angie Liew
Homestyle Vegetarian Curry

 

Homestyle Vegetarian Curry

Homestyle vegetarian curry (家乡咖喱菜) is actually a curry vegetable dish, easily cooked at home. It consists of an assortment of vegetables cooked in coconut milk gravy. As I am cooking it as a vegetarian dish, I have omitted onions and garlic for this recipe. Beancurd puffs, beancurd skins and fried gluten balls added make the curry gravy taste so much sweeter and all the more wholesome. Can even be served as a one meal dish on a weekend with both steamed rice or fried rice vermicelli (fried meehoon).

Homestyle Vegetarian Curry

This assorted vegetables curry dish is amazingly quick and easy to cook. The bulk of time used is cutting the vegetables into pieces and preparing the spices for the curry. Then cooked everything together to blend all the spice flavours and chilli paste with the cut fresh vegetables in a creamy coconut milk base. And we’re done! Certainly a super simple, veggie-packed curry that will please any crowd. So Enjoy!

Homestyle Vegetarian Curry

Homestyle Vegetarian Curry

Homestyle Vegetarian Curry 家乡咖喱菜

Recipe by Huang Kitchen, Angie Liew
Homestyle vegetarian curry is actually a curry vegetable dish, easily cooked at home. It consists of an assortment of vegetables cooked in coconut milk gravy. Certainly a super simple, veggie-packed curry that will please any crowd.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Keyword: beancurd puffs, beancurd skin, Coconut Milk, curry, vegetarian
Servings: 6 people

Ingredients

Vegetables:

  • 500 gram cabbage, cut into thick pieces
  • 150 gram long beans, cut into long strips
  • 150 gram brinjal, cut into thick pieces
  • 300 gram Yam (Taro), skinned, cut into thick pieces
  • 10 pieces beancurd puffs
  • 10 pieces fried gluten balls
  • 2 sheets beancurd skin

Other Ingredients:

  • 2 tbsp chili paste, 2 tbsp chilli powder + 1 tbsp water
  • 1 tbsp chilli boh
  • 2 sprigs curry leaves
  • 200 gram Thick coconut milk, from 1 coconut
  • 5 cups water
  • 1/3 cup vegetable oil

Blended Spice Paste:

  • 4 stalks lemongrass
  • 50 gram galangal/lengkuas
  • 10 gram turmeric/kunyit
  • 5 pieces candlenuts/buah keras

Seasonings:

  • 1 tbsp salt
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp mushroom seasoning/MSG

    Instructions

    • Homestyle Vegetarian Curry
      Prepare all the vegetables needed to cook this curry dish.
    • Homestyle Vegetarian Curry
      Wash and cut cabbage into thick pieces.
    • Homestyle Vegetarian Curry
      Next, cut yam (taro) into big chunks.
    • Homestyle Vegetarian Curry
      Also, skinned and cut brinjal into thick pieces.
    • Homestyle Vegetarian Curry
      Wash and cut long beans into long strips.
    • Homestyle Vegetarian Curry
      Prepare spices to be blended (lemongrass, galangal, turmeric and candlenuts)
    • Homestyle Vegetarian Curry
      Clean, skinned and blend into a paste.
    • Homestyle Vegetarian Curry
      Set aside the blended spice and pre-measure the rest of the ingredients for later use.
    • Homestyle Vegetarian Curry
      Then boil some water in a wok and briefly blanch the beancurd puffs in the hot boiling water to remove excess oil, about 3 minutes.
    • Homestyle Vegetarian Curry
      Remove with strainer and drained well.
    • Homestyle Vegetarian Curry
      Next, blanch briefly the fried gluten balls to remove excess oil.
    • Homestyle Vegetarian Curry
      Remove from wok and drained well for later use.
    • Homestyle Vegetarian Curry
      Deep fry the dried beancurd skin, piece by piece, till just golden brown. Each piece takes less than a minute.
    • Homestyle Vegetarian Curry
      Drained the fried beancurd skin on a tray lined with paper towels to remove excess oil. Set aside for later use.
    • Homestyle Vegetarian Curry
      Then heat up a little oil in a wok and stir fry the yam pieces until cooked.
    • Homestyle Vegetarian Curry
      Next, stir fry the long bean until cooked.
    • Homestyle Vegetarian Curry
      Also, stir fry the cut brinjal until cooked.
    • Homestyle Vegetarian Curry
      Remove all the stir fried vegetables and drained well. Set aside for use later. And we're ready to cook the curry.
    • Homestyle Vegetarian Curry
      Heat 1/2 cup oil in a wok.
    • Homestyle Vegetarian Curry
      Add chilli paste, chilli boh and curry leaves. Stir fry until fragrant and oil floats to the surface.
    • Homestyle Vegetarian Curry
      Add in the blended Spice and continue to stir fry over low heat until aromatic.
    • Homestyle Vegetarian Curry
      While frying, stir in 3 tablespoons of the thick coconut milk. Continue to stir fry for a while, about 3 minutes.
    • Homestyle Vegetarian Curry
      Then add in cabbage, beancurd puffs and gluten balls. Fry to combine everything together.
    • Homestyle Vegetarian Curry
      Next, add in the thick coconut milk.
    • Homestyle Vegetarian Curry
      Followed by 5 cups of water.
    • Homestyle Vegetarian Curry
      Bring the coconut milk and water to a boil.
    • Homestyle Vegetarian Curry
      Next, add in the cooked brinjal, yam and long beans. Stir fry to combine everything together.
    • Homestyle Vegetarian Curry
      Then, add in the fried beancurd skin.
    • Homestyle Vegetarian Curry
      Lastly add in all seasonings, to taste. Add in sugar.
    • Then, add in salt.
    • Next, add in soy sauce.
    • For extra flavour, add in mushroom seasoning or you can add MSG.
    • Homestyle Vegetarian Curry
      Bring everything to a boil again. And we're done!
    • Homestyle Vegetarian Curry
      The vegetarian curry is now ready to be served. This curry with vegetables goes very well with both rice and fried rice vermicelli (fried meehoon). As always, ENJOY!

Enjoy!

Notes

You may add or substitute any number and types of vegetables in this curry dish.

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