Vegetables Curry

Vegetables Curry

This week, IHCC members are cooking Yotam Ottolenghi's recipes. I'm quite intimidated by his recipes, to be honest. He uses a lot of exotic ingredients that are hard to come by in Malaysia. Even if I manage to buy them, I'm pretty sure I'm gonna use them only once and the rest will be shelved for eternity. So, I seldom choose his recipes to cook.

For this round, I'm so glad he has a recipe for vegetables curry with ingredients that are readily available in Malaysia.

 

Recipe adapted from here.

Ingredients:
(Serves 4)

200g (about 8-10) okra, trimmed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 tablespoons curry powder
4 tablespoons vegetable oil
1 large yellow onion, sliced
2 carrots, peeled, cut into 1-inch cubes
3 garlic cloves, peeled and crushed
2 cups reduced-fat coconut milk
1 red chili, seeds removed, finely chopped
1/2 small pumpkin, peeled and cut into 1-inch cubes
1 small sweet potato, peeled and cut into 1-inch cubes
3 small brinjals, cut into 1/2-inch slices 
2 tablespoons chopped coriander leaves
Salt, to taste

How to:

1. Blanch the okra, set aside.

2. Dry-fry the spices until aromatic in a frying pan over medium-low heat.

3. Heat up vegetable oil in another frying pan over medium heat. Add onions and sauté until nicely browned. Add carrots, ground spices, garlic, coconut milk, and red chili. Cover and simmer over medium-low heat for 10 minutes.

4. Add pumpkin, sweet potatoes, and brinjal. If necessary, add just enough water to cover all vegetables. Cover and simmer gently for about 10 minutes.

5. Add okra and chopped coriander, season with salt, and leave to sit for 10 minutes. Serve with steamed brown rice.

The coconut milk adds a deep rich flavor to this curry dish. As a curry lover, if I cook this dish again, I will add more red chilies, maybe three to four, for a stronger fiery taste. One red chili alone doesn't provide enough spiciness that a good bowl curry should have.

I keep the leftover curry (about one serving) in my fridge. The next day, I reheat the curry by steaming and pack it in a thermal jar for my lunch. Overnight curry tastes even richer and tastier! I eat every morsel in the bowl.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Monthly Featured Chef: Yotam Ottolenghi!