The Best Vegetable Curry
By: Bing
Published: Sunday, May 16, 2010 - 2:47pm

Ingredients




1 large eggplant – about 3 cups worth
1/4 pumpkin – about 2 cups worth
1 cup of french beans
2 large onions
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 Asian Oyster Sauce
2 tablespoons Asian Shaoxing Huatiao Rice wine (or use sherry)
1 tablespoon sugar
2 cups vegetable oil
2 tablespoons fried shallots to garnish

Preparation

1 Cut off the skin,  remove the centres of the pumpkin, and cut into chunks. 2 Lay the pumpkin pieces on a baking sheet lined with cooking/parchment paper. Toss with some extra virgin olive oil, and pop the baking sheet into a pre-heated oven of 220 deg C for about 15 mins or until golden brown. 3 Cut the eggplant into large chunks too. They will shrink when they are cooked. 4 Cut the onions into big chunks and roughly chop up the garlic cloves. 5 Trim off the ends of the french beans and cut them into half. 6 Heat 2 C of vegetable oil till smoking hot in a pot. Add the eggplant and fry till they are brown and about 70% cooked. Stir occasionally. When they are ready, remove the fried eggplant pieces from the oil, drain well and set aside. 7 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. 9 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. 10 Add 1 tablespoon of oyster sauce and 2 tablespoons of Shaoxing Huatiao rice wine. Mix thoroughly with the other ingredients in pot. 11 Add 1 cup of water. Stir it in and allow the mixture to simmer for a few seconds.  12 Add the coconut cream. I used Kara Coconut Cream. Cream, not milk. Add 1 tablespoon of sugar. 13 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.  14 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. 15 Stir the mixture gently and cook in medium heat for about 5 minutes or until all ingredients are heated through and cooked. 16 Garnish with fried onions and serve with rice. Yum!

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