Curry Vegetables + Recipe

Curry Vegetables + Recipe
Originally uploaded by Food Trails.

When the craving struck, here's a simple vegetable curry that I cooked. We served this with plain rice and also used it as a soup with Japanese udon.

Cook udon separately in boiling salt water, drain, place in a bowl and ladle soup over and garnish your noodle soup with boiled fish balls, hard-boiled eggs or cooked - shelled prawns for a delectable meal.

My version:
Recipe:
Curry Vegetable

Ingredients:
1 head of Beijing cabbage [500g to 600 g] - washed and cut into bite-size
2 carrots - peeled and sliced
15 French beans - sliced
¼ cup silver fish - fried
4 cloves garlic - chopped
4 shallots - chopped
4 tbsp curry powder + 1 tsp turmeric powder- blend into a paste with some water
200 mills thick coconut cream [1 packet]
1 cup chicken broth
Just enough of hot water to cover the vegetables
Salt, sugar and ajinomoto to taste

Method:
1. Heat up some oil in a wok, fry garlic and shallots till aroma arises, add curry powder paste and stir-fry for a while, making sure the spices do not burn. Add a little water if necessary.
2. Add in fried silver fish and all the vegetables, pour in chicken broth and enough hot water to cover the veggies. Bring contents to a boil. Lower the heat.
3. Stir in coconut cream, seasonings and let simmer till the vegetables are tender. Stir contents occasionally.