Tean’s Vegetarian Curry

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Step 1

Wash and cut cabbage into thick pieces. Next, cut potatoes into big chunks. Also, skinned and cut brinjal into thick pieces. Wash and cut okra diagonally.

Step 2

Then boil some water in a wok and briefly blanch the beancurd puffs in the hot boiling water to remove excess oil, about 3 minutes. Remove with strainer and drained well.

Step 3

Deep fry the dried beancurd skin, piece by piece, till just golden brown. Each piece takes less than a minute. Drained the fried beancurd skin on a tray lined with paper towels to remove excess oil. Set aside for later use.

Step 4

Then heat up a little oil in a wok and stir fry the potatoes until cooked. Next, stir fry okra until cooked. Also, stir fry the cut brinjal until cooked. Remove all the stir fried vegetables and drained well. Set aside for use later. And we're ready to cook the curry.

Step 5

Stir fry the curry paste over low heat for a few minutes until aromatic. Add lemongrass and curry leaves.

Step 6

While frying, stir in 3 tablespoons of the thick coconut milk. Continue to stir fry for a while, about 3 minutes.

Step 7

Then add in cabbage, beancurd puff and potatoes. Fry to combine everything together.

Step 8

Next, add in the thick coconut milk.

Step 9

Followed by 500 ml of water.

Step 10

Bring the coconut milk and water to a boil.

Step 11

Next, add in the cooked brinjal and okra. Stir fry to combine everything together.

Step 12

Then, add in the fried beancurd skin.

Step 13

Bring everything to a boil again. And we're done!