Whenever I have food at hawker center I used to try this curry with Beehoon or rice. I kind of like the taste and flavor of it. I wanted to post for quite some time. I used to try with sambar powder in the beginning and failed to get the perfect taste. I checked with one of my friends and she recommended using erachi masala. I have used the store-bought masala powder. You can make the chicken version using the same method you just need to add marinated (with Soya sauce and curry powder)chicken and cook first before adding potato.
Ingredients:
For Masala
Onion – 5
Garlic – 4 pods
Red chilies – 4 (adjust to your spice level)
Masala powder – 2.5 tablespoon
candlenuts – 3
Ginger – 1 inch
For Curry
Oil – 2 tablespoon
Lemongrass – 1 stick
Tomato – 1
Potato – 2
Cabbage – 1 cup (larger chunks)
Salt to taste
Coconut milk – 1 cup
Water – 2 cups
Sugar – 1/2 teaspoon (optional)
Curry leaves – 15
Coconut milk – 1/2 cup (I have used store-bought)
Method:
Grind all the ingredients under masala section with enough water.
Heat oil in a pan, add the ground masala. Add 1/2 cup of water cook for 3-4 mins in slow flame.
Add tomato, lemongrass, curry leaves Potato and 1 cup of water with salt/Mix well. Cook in medium flame for 12-15 mins. Add cabbage and cook for another 3 mins
Add coconut milk. Let it bubble. Add sugar cook for a min. Switch it off
Enjoy (goes well with bread too)
One Reply to “Nonya Vegetable curry – Vegan Nonya curry – Curry recipes”
I tried it the first time, This is a really great recipe.