Featured Mommypreneurs

Featured Mommypreneurs
Featured Mommypreneurs

Contact Me

Contact Me
Contact Me

DIY Busy Bag Ideas

DIY Busy Bag Ideas
DIY Busy Bag Ideas

ANNOUNCEMENT

Introducing the brand NEW look of joycescapade.com! Tell me what do you think. :)

I have launched a series of blog posts called Featured Mommypreneurs in collaboration with mommypreneurs (i.e. mommies entrepreneurs). Let me know if you're interested to join me to feature your products / services. :)

 

 

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!


18 comments

  1. Yum! I'll stick to the one pepper though! LOL! I've made this dish and loved it with a big bowl of steamed rice on the side! And I know what you mean about the list of ingredients (spices etc) in YO's recipes! Some are exotic, indeed!

    ReplyDelete
  2. Hi Joyce,

    I like Ottolenghi's recipes too. His food is always very honest and flavorsome just like your curry :D

    Zoe

    ReplyDelete
    Replies
    1. Thanks Zoe! Somehow I still it hard to cook Ottolenghi's recipes. Maybe I should come out from my comfort zone. :P

      Delete
  3. What a lovely vegetable curry that I'd love to make and sink my teeth in, although with reduced fiery flavor.

    ReplyDelete
    Replies
    1. The coconut milk really adds depth to this curry.

      Delete
  4. I love his way of combining flavors, though he has introduced some new purchases to my cupboard, which will take thought to make sure they are used. This curry sounds like one I would love, though with just 1 chili please :)

    ReplyDelete
    Replies
    1. Agree with you about taking some thoughts to use the new ingredients that he introduced. :)

      Delete
  5. That sounds delicious! His ingredient lists are often long but they usually result in incredibly flavourful dishes, such as this curry.

    ReplyDelete
  6. Ottolenghi recipes can certainly be intimidating, but they usually have a huge pay off! I am glad you liked this curry better the next day. I like my food spicy as well. I usually do add more chiles.

    ReplyDelete
  7. I love a good curry and this looks delicious. I know what you mean by having exotic ingredients left over that you will never use again. Smart to use what you have.

    ReplyDelete
    Replies
    1. Agree, with the current economic situation, I couldn't afford to spend a fortune on ingredients that are seldom used. :)

      Delete
  8. His recipes intimidated me a bit at first with the longer ingredient list but they usually taste really good and I have found some simpler recipes too that don't use quite as many exotic ingredients. ;-) This curry looks delicious and I always love my curries even more the second day too!

    ReplyDelete
  9. Hi Joyce,
    That curry looks delicious! Ottolenghi's recipes can be very "leceh" with seldom used ingredients, but the end result is always good.
    I could eat that curry over rice or even fried bee hoon! :)

    ReplyDelete