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Friday Foods: Vegetable Curry

Curry
Photo by roolrool

When I was in uni, I only had a few recipes that I could do well and one of them was curry. For the whole year, I had curry almost every week but I’ve never done a vegetarian one. Even so, I find that the base or all the curries that my grandmother taught me are all the same.

Ingredients
2-3 cloves
1-2 star anise
2-3 cardamom
1-1.5 inch cinnamon stick
a handful of curry leaves
2 tbs curry powder
1 small onion, sliced
5 shallots and 2 garlic cloves, blended
2 potatoes, cubed
1 carrot, cubed
3-5 okras
1 cup of water
1/2 cup coconut milk
2 tbs oil
salt to taste


Heat the oil in a pot and add in the spices and the curry leaves. When the spices are fragrant add in the sliced onions and fry until it’s translucent. Add in the blended shallots and garlic. Fry again until it’s all soft and fragrant, then add in the curry powder. Once the powder has a ‘crispy’ scent, add in the water and the vegetables. Bring to a boil and simmer until all the hard veggies are cooked through. Add in the coconut milk to thicken it and salt to taste.

Served with either white rice or bread.

Note:
This curry is so versatile that you can add in almost any different kind of vegetables; eggplant, long beans, peas and chillies. You can even put in lentils like dhal. Just soak it over night and put it into the curry when adding in the vegetables. To get an even thicker curry, boil the dhal until it’s nice and soft and add it into the curry. It’s so good you can even eat it on it’s own.