Vegetable curry with Dried Shrimps

April 08, 2010

We love our curries.... and this is a good meal to 'clean out' the crisper before going to market for the fresh vegetables stock-up. Any kind of vegetables will do...(may be not the leafy ones like spinach, pak choy etc).
Serve with either steam rice, mantou or even roti canai. 
A nice winter warmer....
  • cauliflower - florets
  • cabbage - cut into 1 inch
  • french beans - 2cm in length
  • carrots - cut into sticks
  • aubergine - cut into chunk
  • 1/4 cup curry powder -mix with 1/2 cup water to make paste
  • 1/2 cup of dried shrimps - chopped
  • a little bit of belacan (prawn paste)
  • 400 ml of lite coconut milk
  • 1 brown onion - roughly chopped
  • deep fried beancurds (from Asian grocer) / taupok
  • 1 stalk lemongrass
Stir fry the chopped dried prawns until fragrant. Then add in the onion. Saute until onion is soft. Stir in the curry paste and lemongrass....cook until fragrant. Add in carrots, cabbage and cauliflower and cook until its tender then add in the rest of vegetables with coconut milk, prawn paste (belacan) and beancurd. Season to taste.

Note: for extra 'zing'.... add more curry powder ...and for a wholesome vegetarian meal... just omit the dried prawns and belacan...
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