Craving something spicy? Here’s a quick and easy curry recipe you can use to whip up with whatever vegetables you have in your fridge.
Let's start cooking!
Step 1 - Blend spice paste
- In a blender, add red chilies, shallots, garlic, ginger, 5 g turmeric and 2 Tbsp curry powder and blend into a paste.
- Transfer to a pot on low heat, and allow paste to fry, scraping the bottom to prevent it from burning.
Step 2 - Cook curry
In a pan on medium heat, add 2 Tbsp vegetable oil. When hot, add mustard seeds and lemongrass, then fry for 2 minutes.
Transfer mustard seeds and lemongrass to pot with spice paste.
Add vegetable stock and bring to a boil.
Add cabbage, carrot, potato, long beans, curry leaves, tomatoes and lady’s finger and bring to a boil again.
- Add coconut milk and season with 3 Tbsp salt and 2 Tbsp sugar. Bring to a boil, then remove from heat.
Let's plate and serve!