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Organic Vegetable Curry

April 15, 2013 Recipes Comments Off on Organic Vegetable Curry

Recipe contributed by Jee Yang (Real Food, Singapore)

Organic Ingredients:

Cooking oil

Blend mix –
Tomatoes 2 whole
Ginger 3 thumb-sized pieces
Lemon grass half a stalk (bottom half)
Onion 1 whole peeled
Garlic 3-4 cloves
Carrot 1 small
Red chillies (fresh) 3 whole deseed

Herb mix –
3 teaspoon cumin powder
3 teaspoon coriander powder
3-4 teaspoon turmeric powder
1 teaspoon Garam masala (optional)
1 teaspoon cinnamon powder
Half a teaspoon cayenne pepper

Lemon grass Half a stalk (top half) cut into 2-3 pieces
Bunch of curry leaves
3-4 whole potatoes cut into wedges
A medium head of Cauliflower tear into smaller stalks (cut stem into smaller pieces)
2-3 carrots cut into chunks
4-5 tomatoes quartered
8-10 pieces of ladies finger halved
10-12 stalks of French beans halved

Soy yoghurt 4-5 tablespoon (optional)
Coconut oil 2-3 tablespoon
Unsweetened soy milk 1 liter
Sea salt


Prepare a big frying pan and lightly pan fry the potato wedges with cooking oil over low-medium heat till the skin turns light brown. Half way through, you can add in 1/3 of the curry leaves. Season with salt. Meanwhile boil the cauliflower, carrots, French beans and ladies finger separately in another pot. Do not overcook the vegetables. The carrots should only be half cooked. Seperate the carrots from the rest of the vegetables.

Once the potatoes are ready, remove from pot and place them together with the boiled vegetables. Next, pan fry the half boiled carrots till the skin turns light brown. Again, mid-way through the frying, add in 1/3 of the remaining curry leaves. Season with salt.

Heat up a big pot with cooking oil. Add lemon grass, curry leaves followed by the herb mix. Fry till the herbs are fragrant. Next, pour in the liquid blend mix and cook for a couple of minutes. After that put all the vegetables into the pot and mix well. Add the soy milk followed by the yoghurt and the coconut oil. Season with salt. Leave to simmer for 30 minutes.

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