I was able to cook this vegetarian recipe for my family Doctor. She just told me that she tried this vegetable curry at a recently opened Indian & Malay Kitchen here in Exton but it was just too bad they closed down the Malay kitchen. Since my doctor liked it so much, I told her that I will cook some more for her and brought it to her on Tuesday. She told me that it taste even better than the one she had at the restaurant

Ingredients for the curry paste

10 dried red chilies – soak in hot water
1″ of galangal
1″ of ginger
4 shallots
4 cloves of garlic
1″ of turmeric
2 stalk of lemongrass
3 tbsp of curry powder

Mix all the above ingredients with a small amount of water and then set aside.

Vegetables: (you can also add your own ingredients)

1 cup of french beans – cut to 1″ length
2 carrots – cut to 1″ length
1 piece of Tempe – slice thinly and pan fried until brown
2 pieces of fried tofu – cut to cubes
2 zucchini – cut to 1″ length
4 potatoes – quartered
2 cups of coconut milk
1 tsp of sugar
salt to taste
2 kafir lime leaves

1) Heat up some vegetable oil and then add some curry paste. Stir fry for about 1 min or until the mix becomes fragrant.

2) Add some coconut milk, kafir lime leaves and then stir. Add in the vegetables that will require longer time to cook like carrots and potatoes. Stir them well and bring them to a simmering boil. Turn down the heat to medium, cover, and then cook for 5 minutes. Add in seasoning.

3) Add the rest of the ingredients. Stir well and cover, allowing to cook for another 5 minutes or until all vegetables are cook.

4) Check seasoning again and serve warm rice.

Note: You can also add some vegetables like cabbage, long beans, cauliflower, eggplants, asparagus, or peppers to this dish. If curry is too dry add some more coconut milk or water to it.