← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 4 tbsp Vegetable oil
• 1 sprig Curry leaves
• 6 Shallot, peeled
• 3 cloves Garlic
• 2 cm piece Ginger
• 2 Lemongrass, white parts sliced
• 4 tbsp Malaysian curry powder, mixed with 4 tbsp water
• 1 tsp Chilli powder
• 300 g Cabbage, cut into large squares
• 1 long aubergine, cut into chunks
• 100 g Long beans (kacang panjang), cut into 5 cm lengths
• 1 Carrot, sliced
• 8 Fried tofu puffs, halved
• 1 Tomato, cut into wedges
• 400 ml Water
• 300 ml Coconut milk
• 1 tsp Salt
• 1 tsp Sugar

Method

1. Blend the shallots, garlic, ginger and lemongrass into a paste.
2. Heat the oil in a large pot over medium heat. Fry the curry leaves for 30 seconds, add the paste and fry for 4–5 min until golden, then add the curry powder mixture and chilli powder and fry for 3–4 min more, until dark and the oil separates.
3. Add the carrot and long beans with the water, bring to the boil and simmer for 5 min.
4. Add the cabbage, aubergine and tofu puffs, cover and simmer for 8–10 min until the cabbage is soft and the aubergine is tender.
5. Stir in the coconut milk, tomato, salt and sugar and simmer gently for 3–4 min. Taste, and serve with rice or over a plate of fried noodles.

Tips

• Many stall versions add dried shrimp or a spoon of belacan to the paste; leave them out to keep it vegan.
• Check your curry powder label: a few blends contain wheat flour as a filler.

Sources

Written in our own words after cross-checking these recipes:

Nomadette Taste Asian Food Noob Cook