Simple Vegetable Curry Recipe With a Twist

A bowl of simple homemade veggie curry

I have been eating out for the past few days and my vegetable in the fridge were left untouched for almost a week. What to do with all these greens?

Emm ... let's do a pot of vegetable curry since aubergine (also known as brinjal or eggplant), cabbage and carrot are the ideal ingredients for Chinese style vegetable curry. Sounds like a great plan!

Curry paste is no longer an issue for me since I discovered the beauty of prepacked instant curry paste from the Asian grocers. Just follow these quick instructions below, you can enjoy a delicious bowl of homemade veggie curry at home just like me.

Ingredients
1 aubergine (cut into small chunks, with skin intact)
1 carrot (peeled and cut into small chunks) 
4 medium size of potatoes (peeled and cut into small chunks) 
1/4 of a round cabbage
1 pack of instant vegetable curry paste from Asian Home Gourmet
1 liter of water
100ml coconut milk
salt and pepper, to taste
 
Instructions
Step 1: Bring the water to boil in a big pot and add in the instant curry paste. Stir well until the paste disolved in the water
Step 2: Add in all the vegetable, salt and pepper. Simmer at medium heat for 45 minutes
Step 3: Reduce the heat and stir in the coconut milk and warm the curry for another 2 minutes

Just a simple 3 steps, the veggie curry is ready to be served.

For a fusion twist, I serve my veggie curry with slices of golden brown toasts fresh from the oven. The curry tastes extremely good, especially the aubergine. It is so flavorful as it soaks up the curry gravy and melts instantly into my mouth. The crispy golden toasts just goes well with the curry gravy. Not overly soggy after dipping into the curry. This is absolutely a great way to enjoy the veggie curry beside having it with plain rice.

Not only the greens do not go on waste, a bowl of spicy hot veggie curry helps to warmth my tummy on the chilled winter evening.

Simple veggie curry serves with slices of golden browned toasts