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