Chinese Vegetarian Curry

When I was a child, my mum would sometimes buy lunch back in a tiffin carrier. One of my favorites in the tiffin was vegetarian food and among the vast amount of vegetables and flour-based delights, there was always the vegetarian curry.

What I remember most about this curry was the vast amount of long beans and cabbage. And my god. The tau foo pok. Or tofu puffs. I believe that my unshakable love for tofu stemmed from this dish. The curry itself was thin and very drinkable. At the end of the meal, my face would be practically in the bowl.

Unlike Indian and Malay curries, this curry is very thin, light in taste and doesn't have as much fragrant spices as per normal. Nevertheless, like all curries, this dish keeps well in the fridge and tastes better as the days go by.

Chinese Vegetarian Curry

Spice paste:
1 teaspoon turmeric
5 red chillies
1 tablespoon chilli powder (Baba's brand if possible)
3 stalks lemongrass
2 tablespoons Baba's Fish Curry Powder

2-3 sprigs curry leaves
1 litre water
200ml coconut milk
long beans or french beans
half a head cabbage
1 packet tofu puffs (cut in half)
Salt and sugar to taste

1. Blend the spice paste ingredients in a blender. Add some water to form a paste.

2. Heat some oil in a wok or pot, pour in blended spice paste and curry leaves. Fry until fragrant.

3. Add water and coconut milk. Mix well and season to taste. Bring to boil.

4. Lower heat, throw in vegetables and simmer for 5-1o minutes. Check on seasoning regularly.

5. When vegetables soften, add in tofu puffs and boil for 5 minutes.

6. Voila! Serve with steamed rice.