Malaysian vegetable curry

Try your hand at this authentic recipe if you aren't afraid of the heat it packs!

Yep, this is another curry recipe. This time, we have a veggie-filled pot that takes just a bit longer to make than the last recipe, and yields a lot more food. A pot like this is perfect for meals with a group of people, or for anyone who likes to make a big batch of food to last for days. In my opinion, curry always taste better the next day, so don't worry about not being able to finish the whole pot in one day - just be sure to reheat properly.

The potatoes and okra in this dish will help thicken up the entire pot of curry, so you could eat this alone if you don't feel like eating rice lately. If you are looking for a thinner base to be eaten with noodles, just add and additional 2 cups of water.

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Ingredients

• 1 medium onion, coarsely chopped

• 3 cloves garlic, coarsely chopped

• 2-inch piece of ginger, peeled and coarsely chopped

• 2 tablespoons Panang curry paste

• 3 tablespoons yellow curry paste

• 1 tablespoon cumin

• 1 tablespoon coriander

• 4 potatoes, cut into chunks

• 1 cup green beans, cut into 1-inch pieces

• 3 carrots, cut into 1-inch chunks

• 1 cup okra, cut off flat ends

• 1 cup cabbage, cut into 1-inch chunks

• 1 cup crushed tomatoes

• 1 cup unsweetened, full-fat coconut milk - do not shake up!

• 2 bay leaves, dried

• 2 stars of anise

• Optional: lemon wedge for garnish

Directions

1. Puree onion, garlic, and ginger in food processor until smooth. Add in curry pastes.

2. Heat Dutch oven on stove-top on high heat, and coat with cooking oil. Add pureed mixture to the pot and stir quickly for 30 seconds. Reduce to medium-high heat. Add in cumin and coriander.

3. Stir in potatoes until they are coated in curry mixture. Using a spoon, carefully skim the thickest parts of the coconut milk off and set aside. Pour remaining liquid into the pot. Stir slowly and thoroughly.

4. Stir in crushed tomatoes. Add green beans, carrots, cabbage, and okra. Pour in enough water to cover 3/4 of the contents in the pot. Add in bay leaves and anise. Bring to a boil, lower heat, cover, and simmer for 20 minutes.

5. Remove lid and add remaining coconut milk. Stir, cover, and simmer for 5 minutes, or until all vegetables are tender. Turn heat off and serve hot.