Mixed Vegetables Curry

This is the first time I cook curry and am pleased with the result.  I always feel that curry involves a lot of blending the spices and for a family who don't appreciate spicy food - I feel the work involved would not be justified!

This is easy - very basic ingredients and yet delicious .....

Ingredients A:
500g cabbage
1 carrot
150 long beans
2 tomatoes
1 onion
4-5 pieces bean curd puffs
2-3 cloves shallots
2 slices ginger

Ingredients B:
600ml coconut milk (I used carnation milk)
1 tbsp belachan
2-3 tbsp curry powder

Seasonings:
dash of salt
dash of sugar

Method:

1. Cut cabbage into large pieces.  Roll-cut carrot into pieces.  Remove the ends of the long beans and break into sections.  Cut tomatoes into small sections.  Cut onions into shreds.  Cut bean curd puffs into halves and shallots into slices.  Toast belachan in a try pan until fragrant.
2. Heat 6tbsp of oil and fry onions, shallots and ginger until fragrant, add belachan and toss well.  Stir in curry powder and fry until fragrant and oil seeps out.
3. All all the vegetables, bean curd puffs and seasonings. Cook over medium-low heat until the vegetables are soft.  Turn down the heat, add the coconut milk to cook briefly until heated through.

Serve with white rice ....

Kitchen tips

Potatoes, eggplants, lady's fingers, pumpkin and cauliflower may also be used for this dish.

Do not cook coconut milk for too long as it will curdle.  Freshly squeezed thick coconut milk will given out an oily taste if cooked over a long period of time and this will affect the flavour of the dish.