Recipe: Vegetable Curry

– 2 red onions, peeled and minced
– 12 garlic cloves, peeled
– 2 potatoes, peeled and cut into wedges
– 6 ladies fingers, halved
– 3 medium tomatoes, halved
– 2 1/2 tbsp curry powder (I use Baba’s Fish Curry Powder)
– 2 tbsp. assam jawa
– 6 tbsp. oil
– 2 1/2 tbsp of milk powder
– Salt to taste
1. Boil potatoes in a pot of water until tender.
2. Heat oil in a wok.
3. Sautee the onions for about 3 minutes or so.
4. Place curry powder into a bowl and mix it with water into a pasty texture.
5. Add garlic cloves and salt into curry paste.
6. Pour the curry paste into the wok and with the sauteed onions in it.
7. Add 1/2 cup of water into the simmering curry paste and bring it to a boil.
8. Add in the potatoes and leave it to cook in slow fire.
9. Meanwhile, pour 1/2 cup of water into a bowl and put in the assam java.
10. Using your hand, extract the juice from the assam jawa.
11. Pour the assam java juice into the curry and discard the seeds.  Leave the curry to simmer for about 15 minutes.
12. Meanwhile mix the milk powder with one cup of water.
13. After 15 minutes, add the ladies fingers and tomatoes into the curry and simmer for another 10 minutes.
14. Lastly, add milk into the curry and simmer for another 5 minutes or so.
15. Serve with rice or bread.
Refrigerate the rest and have it with bread the next day for breakfast or lunch.  Leftover curry is just as good.  This is a very easy dish to make and it does not require much preparation.  I like to cook curry when there is very little time the next day to prepare any meals for the leftovers are just as tasty.  Just let the curry powder and garlic do the wonders for this recipe.  An important step to note is that the curry paste must be cooked in hot oil until fragrant with the onions before proceeding to the next step.


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