Updated: Aug 12
Cabbage: 500g (cut into small pcs)
Dried Beancurd (Taupok): 5 pcs (cut into 3 parts)
Ladies Fingers: 150g (cut into parts)
Carrot: 200g (peel and cut into pcs)
Potato: 700g (remove skin and cut into small pcs)
Long Bean: 100g (cut into parts)
Beancurd Skin (Taukee): 100g (soak to soften, cut)
Curry Leaves: 12 pcs
Coconut Milk: 300 ml
Water: 1.5 litres
Oil: 3 table spoon
Sugar: 1 table spoon
Salt: 1 table spoon
Vegetarian Stock: 2 table spoon
Mushroom Powder: 3 table spoon
Curry Paste Ingredients
Blue Ginger: 40g
Old Ginger: 30g
Candlenut (Buah Keras): 50g
Dried Chilli Paste: 3 table spoon
Dried Chilli Powder: 2 table spoon
Vegetable Oil: 100 ml
Blend all curry paste ingredients with a blender till fine consistency.
Wash all curry vegetable ingredients and drain.
Heat wok with 3 table spoon of oil, add curry leaves, curry paste and fry till fragrant.
Add all other ingredients and stir fry for 5 minutes. Add 1.5 litres of water to cook till potatoes are soft.
Add coconut milk and seasonings, stir evenly and put to boil.
Turn to low heat to simmer for a further 10 minutes.
Serve with rice or bread
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong