Vegetable Curry

It was a nice afternoon and Chin Yee wanted to eat vegetable curry. She had been asking me to cook something for them for some time and I really had no reason to say no. Hence, I decided that it is about time I made something or not they might not be content. lolz Anayway, I reckon it was not bad, at first try...HAHAHA... Well check the recipe out

Ingredients:
3 tbsp curry powder
10 curry leafs
1 big eggplant (about 800g)
1 packet tofu puff (about 250g)
1 red spanish onion
200g long bean
6 petals chinese cabbage
1/2 cup of coconut milk
4 tbsp vegetable oil
1 cups of water
1 cm ginger
4 tbsp sea salt



Method:
1. Heat up 3 tbsp vegetable oil, add curry powder, sliced ginger and diced onion, stir fry till aromatic. Coarsely chop the curry leafs and add in the mixture at this point. Soak the leafs first if using dry curry leafs.
2. Stir in long bean and chinese cabbage, add 1 tbsp salr and 1/2 cup of water, close lid and bring to boil.
3. Remove lid, add large cutlets of eggplant, followed by 2 tbsp of salt and another 1/2 cup of water, close lid and bring to boil again.
4. Remove lid, mix coconut milk with remaining salt and vegetable oil beforehand, stir in at this point. Add the tofu puffs as well and close with lid, simmer over low heat for about 15 to 20 minutes. Done, serve hot.


Note: Add more water as desired, the thickness of the curry is up to individual preference.