Malaysian Vegetable and Chickpea Curry
Ingredients
4 tbsp vegetable oil
1 Large Onion - Finely chopped
5 Cloves of Garlic - Finely chopped
Half inch of Ginger - Finely chopped
1 Star Anise
1 Cinnamon Stick
2 Bay leaves
3 tbsp Curry Powder. I used the Malaysian curry powder but any curry powder will do.
1 tbsp Chilli Powder
Half tsp Turmeric Powder
1 tTn Coconut Milk
300ml water. Add more if needed.
1 Tin of Chickpeas - Drained
1 Large Potato
2 or 3 handfuls of Chard (can be any greens - spinach, spring greens)
1 Marrow (can also be 3 Courgettes / 1 Aubergine)
Salt to taste
Method
Heat 4 tbsp of vegetable oil, put in onion, garlic, ginger, star anise, cinnamon stick and bay leaves. Stir constantly under medium heat until the onions is soften.
Add all the ground spices, give it a quick stir then pour in the chickpeas and potatoes, stir for couple of minutes.
Pour in a tin of coconut milk and water, put the lid on, once it boil put in the marrow and put the lid back on, turn to medium heat and cook for about 10 minutes, until the marrow is soft.
Finally the chard can go in, cook for further 10- 15 minutes, the chickpeas, potato, marrow and chard should be nice and soft and then add some salt to taste. And it's done!
P/S: You can use any vegetables for the curry, like replace the tin chickpeas to tin beans, green beans, runner beans, aubergine and courgette, all those is go well with the curry.
Made by Woei
