Spicy singaporean vegan stew 1 tablespoon vegetable oil 1 large onion, chopped 3 cloves garlic, minced 1 tablespoon freshly grated ginger 2 tablespoons Singaporean curry powder 1 teaspoon ground turmeric 1/2 teaspoon ground cayenne pepper (optional, adjust to your preferred spice level) 4 cups vegetable broth 1 cup coconut milk 2 cups diced eggplant 2 cups diced okra 2 cups chopped kangkong (water spinach) 1 cup diced red bell pepper 1 cup diced tomatoes Salt and black pepper, to taste Fresh cilantro or Thai basil, for garnish Cooked rice or rice noodles, for serving

Spicy Singaporean Vegan Stew

Spicy Singaporean Vegan Stew (4 Servings)

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons Singaporean curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne pepper (optional, adjust to your preferred spice level)
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 cups diced eggplant
  • 2 cups diced okra
  • 2 cups chopped kangkong (water spinach)
  • 1 cup diced red bell pepper
  • 1 cup diced tomatoes
  • Salt and black pepper, to taste
  • Fresh cilantro or Thai basil, for garnish
  • Cooked rice or rice noodles, for serving

Instructions:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent.
  2. Add the minced garlic and grated ginger to the pot and cook for an additional 2 minutes, stirring frequently to prevent burning.
  3. Stir in the curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to become fragrant and toast slightly.
  4. Pour in the vegetable broth and coconut milk, stirring well to combine and dissolve the spices.
  5. Add the diced eggplant, okra, kangkong, red bell pepper, and tomatoes to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender.
  6. Taste the stew and adjust the seasoning with salt and black pepper, as needed.
  7. Serve the spicy Singaporean vegan stew hot over cooked rice or rice noodles, garnished with fresh cilantro or Thai basil leaves.

Enjoy this delicious and flavorful vegan stew, packed with the taste of locally grown Singaporean vegetables, and revel in the spicy warmth it brings to your table.

This recipe was published by Adrian Wang, Singapore