Nyonya Vegetable Curry: Creamy Potato & Eggplant Curry
A Nyonya curry is made with chicken and potatoes, but the same curry paste is just as delicious as the base for a Nyonya vegetable curry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beinspired.au.
Ingredients
- 1½ tablespoons vegetable oil (30ml)
- 150g Nyonya curry paste (5⅓oz/½ quantity)
- 300g potatoes, peeled and cut into large chunks (10½oz)
- 2 kaffir lime leaves, torn
- Lemongrass pieces reserved from curry paste, halved and bruised
- 270ml coconut milk (9½oz)
- ⅓ cup water (80ml)
- 1 teaspoon salt flakes, or more to taste
- 1 slipper eggplant, cut into 1cm discs
- 4 small fried tofu puffs, halved or quartered
- 4 grape tomatoes, halved
- Steamed rice, roti or nasi lemak, for serving
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