Vegetable Curry

Vegetables Curry.jpg

Ingredients
1 cup long beans – cut into 3 inch in length
1 long brinjal – cut into 4 section and halves
400 g pumpkin – with skin and cut into bite size or your prefer size
2 potato – peeled and cut into bite size
12 mini lady finger (cut off head and tail) ( steamed for 1 minute)
1/2 carrot – cut

1 sprig basil leaf
4 pieces kaffir leaves
2 fresh red /green chilli – slit
100 ml santan
Enough water to cover the vegetables
1 tbsp gula melaka
Salt & sugar to taste
1 tsp fish sauce

Blended Ingredients
8 shallots
4 cloves garlic
4 pieces candlenut
3 stalks lemongrass
15 dried chilli – soaked in hot water till soft or
3 tbsp chilli paste
1 inch galangal
1 inch turmeric
1/2 inch ginger
1 inch toasted belacan
50 ml water
1 tbsp oil

Method
1) Heat oil in a wok and saute blended ingredients  and kaffir leaves till fragrant and oil separates. Add in brinjal, potato, pumpkin, long beans, carrots and stir to mix well with the paste. Add water, gula melaka, fish sauce and bring to a boil, cover, and simmer over low heat till vegetable soften.
2) Add in santan, lady fingers and season with salt and sugar. Taste accordingly and adjust to your preference. Stir to mix well  and continue to simmer for 1 minutes or sauce thickened. Sprinkle in the basil leaves.
3) Serve hot with rice.

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