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Malaysian Vegetable Curry

What's The Big Idea?

This is a great and relatively simple curry dish - ideal as a main course in its own right, or just as good as a tasty accompaniement to Nasi Goreng.

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Shopping List

Here's the list of what you need:

  • 1 vegetable stock cube
  • 2oz creamed coconut
  • 2 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 medium onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 small aubergine, coarsely chopped
  • 2 red peppers, deseeded and coarsely chopped
  • 1 large carrot, sliced
  • 8oz sweet potato, peeled and coarsely chopped
  • 4oz green beans, sliced

What To Do

  • Dissolve the stock cube and creamed coconut in ½ pint of boiling water
  • Heat the oil in a wok and fry the mustard seeds, garlic and ginger for one minute
  • Add the onion and chilli and stir fry for 4-5 minutes
  • Add the turmeric and coriander and stir fry for a further minute
  • Stir in the vegetables, coating them in the spices
  • Stir in the coconut and stock mixture
  • Bring to the boil, reduce the heat and simmer for 25 minutes or until the vegetables are tender, adding more water if necessary

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