Here's our JAM RECIPE of the day...it's another savory dish ~ Easy Vegetables Curry. You may omit whatever vegetables you don't like and replace with your favorite vegetables.

Recipe by Mama Ding

Total Time | Prep Time | Cook Time

45 mins 15 mins 30 mins

Servings : 4

Ingredients

For spice mix -

2 tbsps curry powder
1 tsps nutmeg powder
1.5 tsps smoked paprika powder
1 tsp cumin powder
1 tsp white pepper powder

For curry -

3 tbsps cooking oil
3 sprigs curry leaves
10 shallots, peeled and sliced
1 large onion, peeled and diced
2 cloves garlic, peeled and minced
50 g dried chillies, soaked and cut into pieces
50 g ginger, peeled and sliced
20 g turmeric, peeled
2 cups vegetable broth
200 g fresh tomatoes, chopped
200 g long beans, cut into 3cm lengths
200 g carrots, peeled and sliced
200 g brinjals, sliced into chunks
200 g cabbage, cut into 3cm squares
150 g tofu puff/tau pok, cut into quarters
200 g beancurd skin/tau kee, soaked and cut into 3cm squares
2 tbsps Pineapple Mango Jam or substitute with half cup of chopped pineapples
2 cups coconut milk
Salt and pepper

Method

01 Blend the shallots, onion, garlic, ginger, turmeric and dried chillies into a fine paste.

02 Heat the oil in a wok/pan. Saute the blended ingredients with curry leaves until fragrant. Add the spice mix and stir constantly till fragrant. Add a little vegetable broth is too dry.

03 Add long beans and carrots. Cook for 2 mins.

04 Add the rest of the vegetables and cook for 2 mins.

05 Pour in the vegetable broth then mix well, bring to simmer, cover, lower heat to medium.

06 Simmer for 15 mins then remove lid. Add the tofu puffs, beancurd skin,jam and coconut milk. Simmer for another 10 mins uncovered, until sauce is slightly thickened.

07 Season to taste with salt and pepper.

08 Dish up and serve hot with rice or roti.