Nonya Vegetable Curry

Serves up to 24 with other dishes.

Ingredients

• 12 oz okra, trimmed
• veg oil
• 2 C thickly sliced sweet potato (2" thick)
• 4 squares fresh firm tofu, cut in half diagonally and patted dry.
• 4 Chinese eggplants, quartered lengthwise and cut into 2" lengths
• 1/4 C curry powder
• 2 can coconut milk
• 4/3 C tamarind water
• 2 tbsp sugar
• 1 tbsp salt
• 2 C large 1.5" cubes green cabbage
• 2 C large 1.5" cubes purple cabbage
• 2 tomatoes cut into wedges

Rempah

• 10 candlenuts soaked in water 10 minutes
• 6 stalks fresh lemongrass trimmed and sliced
• 16 shallots (or 4 medium onion) peeled and sliced
• 16 cloves garlic, peeled and sliced
• 2 tsp turmeric
• 1 C veg oil
• 2/3 C red chile paste
• 2 tbsp fresh or dried curry leaves

Procedure

1. Add 1 tsp oil to a pot of water. Bring to a boil and blanch the okra for 3 minutes; drain.
2. Boil sweet potato in fresh water until tender; drain.
3. Heat 2" oil in a wok. Add the tofu and deep fry until golden brown and crusty, about 3 minutes. Remove and drain.
4. Deep fry the eggplant strips for 2 to 3 minutes' remove and drain.
5. Grind candlenuts, lemongrass, shallots, garlic, and turmeric into a smooth paste in a blender. Add a tablespoon or more of water if needed.
6. Heat 1 C of fresh oil in a wok or saucepan over low heat. Add the chile paste and curry leaves and fry, stirring continuously until the oil takes on a reddish hue, about 2 minutes.
7. Add the ground mixture and fry over low heat, stirring frequently, until the rempah is fragrant and has a rich mahogany red color, about 8 minutes. It is ready when the oil seeps out.
8. Add the curry powder and coconut milk to the rempah. Bring to a boil, stirring continuously.
9. Reduce the heat and stir in water, tamarind water, sugar, and salt.
10. Add the vegetables and simmer until the vegetables are tender but crisp, about 8 minutes.
11. Add the tomatoes just before serving.