The Best Vegetable Curry
Photo: Bing
Ingredients
1 large eggplant – about 3 cups worth
1/4 pumpkin – about 2 cups worth
1 cup of french beans
8 cloves garlic, peeled
1/2 cup canned chickpeas, drained
1 cup canned pineapple pieces, drained
7 tablespoons red curry paste
1 cup water
1 can coconut cream (425ml)
1 tablespoon sugar
2 cups vegetable oil
2 tablespoons fried shallots to garnish
Preparation
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Cut the eggplant into large chunks too. They will shrink when they are cooked.
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By now the pumpkin should be done. Remove from the oven, and set aside.
8
Pour away the oil in the pot and return the pot to the stove. Add the onions and garlic and stir fry for a minute.
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Add 6 to 7 tablespoons of curry paste to the onions+garlic mixture, which should by now smell really wonderful. Stir fry for a minute.
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Add 1 tablespoon of oyster sauce and 2 tablespoons of Shaoxing Huatiao rice wine. Mix thoroughly with the other ingredients in pot.
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Allow the mixture to come to a boil. Then add in the vegetables in this order - french beans, pumpkin and the eggplant that was set aside earlier.
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Drain the chickpeas and pineapple. Add 1/2 cup of chickpeas to the mixture. Add 1 cup of pineapple. We really like pineapple in this curry. I usually add in the whole lot from one can.
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Tools
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About
I developed this recipe when my husband had a gout attack and needed to eat a diet with less meat. He's a huge meat eater and this was no easy task.
He loved this dish and didn't even realise that I was practically serving him a vegetarian meal.
For a step by step tutorial on how to prepare this dish, go to -
http://www.storyofbing.com/?p=3579
Yield:
4
Added:
Sunday, May 16, 2010 - 2:47pm