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Tuesday, September 11, 2012

Vegetarian Potato Curry with Tofu Puffs

A delicious vegetarian curry that goes well with rice or prata and chapati.
Ingredients
300 gm potatoes - skinned and cut wedges - parboiled till soft
300 gm cabbage - break into bite size pieces
100 gm long beans - cut 1" length
150 gm tofu puffs - halved
2 sprigs of curry leaves
2 pandan leaves - knotted
100 ml oil
50 ml coconut milk
3 cups water [more gravy]
Some of the curry ingredients
Ingredients - Curry Paste [Combine together]
50 gm chilli paste
20 gm lemongrass paste
30 gm coriander paste
1 tbsp galangal paste
1 tsp turmeric powder
3 tbsp meat curry powder
1 tbsp ground almond
1 1/2 tsp salt
2 tsp sugar
1/2 tsp vegetarian msg [optional]
Curry Paste and Spices
 
  1. Heat oil in wok, saute curry paste, curry leaves and pandan leaves till aromatic.  Add in cabbage and long beans.  Stir fry to combine curry paste with vegetables.  Add in 1/2 portion of  water.  Bring it to boil for 5 minutes.  Add in parboiled potatoes.  
  2. Add in seasoning to taste. Add in balance water, cover to cook till vegetables are almost soft and put in tofu puffs.  Continue to boil for another 5-10 minutes, then add in coconut milk and grounded almond.
  3. Let curry boils for another 5 minutes, off fire.  Dish out into bowl to serve with rice.
Note: This vegetarian curry is without onions or garlic because the dish is for vegetarian diet for religious reason.

I'm submitting this to  TSK Butler Monthly Blogger Event - September 2012 'Wet Curry' hosted by The Spanish Wok and @bibsinspain

6 comments:

Phong Hong said...

I used to look forwards to this curry during 1st and 15th of Chinese month. My grandma's neighbour will give us some and we really enjoy it. I can try your recipe one of this days when I am free.

Kimmy said...

Hi Phong Hong, my family loves this curry too, esp. 'laku' during the vegetarian diet festival [1st to 9th day of 9th lunar month]. You can replace the coconut milk with ground almonds.

Debs @ The Spanish Wok said...

Fab recipe Kimmy. Thanks for submitting to The Soup Kitchen, I think this will be a popular recipe.

I am familiar with tofu of course, but what is tofu puff?

Kimmy said...

Hi Debs, tofu puffs are made from soya like tofu and beancurd but they are deep fried. The outside is slightly crispy but the inside is spongy soft which soaks up the curry gravy. See the photo on ingredients-the yellow pieces are tofu puffs. You can substitute tofu puffs with deep fried beancurd pieces.

lynn said...

hi Kimmy,

How are you :)?

I like to try this but how to reduce the heat in this recipe?

rdgs
Lynn

Kimmy said...

Hi Lynn, this curry isn't that spicy but to reduce the heat, probably you can increase the coconut milk or reduce the chilli paste.

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