Curry Vegetables

Ingredients:

200g of Mama’s Delights Malaysian Curry Paste

100g of taufu pok, cut half

600ml of water

100ml of coconut milk or skimmed milk

Blanched Vegetable:

100g of eggplant, cut into julienne, blanched, plunge into cold water

100g of red tomatoes, cut into wedges

100g of potatoes, cut into large cubes

200g of okra, blanched whole, plunge into cold water

200g of long bean, cut into 1” length, blanched, plunge into cold water

Cooking Method:

1: Heat 200g Mama’s Delight Malaysian Curry Paste in a wok, add in 100g taufu pok and fry for 1 minute with high heat.

2: Add in 600ml water and blanched vegetables. Stir well and bring to boil.

3: Cover pot and simmer for 15 minutes on medium heat. Stir occasionally, do not over boil the gravy.

4: Lastly, add in 100ml of coconut milk or skimmed milk. Stir well until boiled and ready to serve.

Serving suggestion with Curry Vegetables:

1: White rice

2: Noodle

3: Roti Canai