Vegetarian Curry with Coconut Milk

The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.

Ingredients:
For the Curry Paste:
Dry red chiles – 3
Thai red chiles – 2
Galangal – 2tsp, grated
Garlic – 3 cloves
Ginger – 1″ piece
Lemon Grass – 2, use only the white soft part
Red Onion – 1 small, chopped (or use 2~3 shallots)
Cashews – 12 (or use candle nuts/ macademia nuts or brazil nuts)
Turmeric – ½ tsp

For the Curry:
Japanese/ Chinese Eggplant – 2, sliced
Cabbage – 1 cup, chopped
Zucchini – 1 small, sliced
Carrot – 1 small, peeled and diced
Green Beans – ½cup, cut into 1″ pieces
Soy Puffs – ½cup, cut in half (these are available in Asian markets in the refrigerator section)
Coconut milk – 1 cup
Kaffir Lime leaves – 3 (I didn’t have any, so skipped them)

Method:

Prepare the Curry Paste: Soak the dry red chilies in some warm water for 15 minutes. Drain before using.
Grind all the ingredients into a smooth paste. Set aside.
To make the Curry: Heat 2tbsp oil (I used coconut oil, but any oil can be used), add the curry paste and saute till the oil separates.
Next add the coconut milk and 1 cup of water (or veggie stock) and kaffir lime leaves. Bring to a boil.
Next add all the veggies and tofu puffs. Lower the heat and simmer till the veggies are done to the desired tenderness. Malaysians traditionally don’t overcook their veggies, so carrot and beans are usually left crisp tender.
Season with salt, mix well and turn off the heat. Serve with steamed Jasmine rice. Curry usually tastes better for the next meal as it has more time to absorb all the flavors. But served hot, it tastes delicious too!!

From cookshideout.com