Authentic Peranakan Curry Vegetable Recipe
Total Time: 50 minutes | Servings 4-6
Best serve with white rice or white bread
Ingredients
- 1 sachet 50g Granny’s Curry Powder
- 2 small eggplants, cut into small pieces
- 1.5 cups each of cabbage, carrot, peas, okra, cut into small pieces
- 8-10 pcs tofu puffs
- 4 cups water (1Litre)
- 1 cup coconut cream or milk (250ml)
- 2 tbs oil (75ml)
- 300g shallots, chop finely
- 1 clove garlic, chop finely
- Salt
Directions
Prepare and cooking the rempah
1.In a bowl, add Granny’s Curry Powder with ¼ cup water (60ml), mix well to form a paste.
2. Heat up the oil to smoke point.
3. Add the onions and paste, cook and stir on low heat for 10 minutes or until the oil turns reddish brown and separates from the curry paste.
4. Add 3 cups water and 1 coconut cream on high heat and bring to a boil.
5. Add in vegetables, mix well
6. Then turn to low heat, cover the pot and simmer for 20 minutes or until vegetable is cooked. add more water if it gets dry.
7. Salt to taste.
