Malaysian Vegetable Curry

• Paste
• medium onions↗2
• garlic cloves↗4 -6
• inch ginger, peeled1
• Curry↗
• potatoes, cut into 8ths↗2
• carrots, cut into 1/2 inch chunks↗2
• zucchini, sliced thickly2
• cauliflower florets↗1 1⁄2 cups
• green capsicum, cut into chunks↗1
• tomatoes, skin removed quartered↗2
• green chilies, left whole cut slits↗2 -3
• malaysian fish curry powder↗2 -3 tablespoons
• chili powder (or to taste)↗2 tablespoons
• turmeric powder↗1 teaspoon
• cup coconut milk↗1
• cups chicken stock↗1 1⁄2
• tablespoons ghee↗4
• salt↗
• curry leaves↗3 -4

Step-by-step instructions

1. 1

   Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste

2. 2

   In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste

3. 3

   In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins

4. 4

   Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!

5. 5

   Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt

6. 6

   Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins

7. 7

   Add each vegetable in order - those that take longer to cook are added first

8. 8

   Simmer until just tender, or to your liking of crispness, remove from heat promptly

9. 9

   Serve hot with bread, Roti or steamed rice.