Vegetarian Tempe Curry

Always a delicious vegetarian curry that is so good with rice at any time when you are on vegetarian diet.

My family and friends' favourite curry which is a must to prepare during the annual vegetarian diet time.

Ingredients
[serves 10]

300 gm potatoes - skinned and cut wedges

300 gm cabbage - break into bite size pieces
1 carrot - peeled and cut wedges

150 gm tofu puffs - halved
1 piece tempe - cut cubes and fried

2-3 sprigs of curry leaves

2 pandan leaves - knotted

100 ml oil

100 ml coconut milk

3 cups water [more gravy]

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 1/2 tsp salt

2 tsp sugar

1/2 tsp vegetarian msg [optional]

Curry Paste and Spices

1. Heat oil in wok,  fry tempe until golden.  Dish out.
2. Use the oil to saute curry paste, curry leaves and pandan leaves till aromatic and oil rises. 
3. Add in potatoes and carrots to cook.  Stir fry to combine well with curry paste.   
4. Add in water and coconut milk.  Bring it to boil until potatoes are almost soft.   Add in cabbage, cover to cook until cabbage is soft.  
5. Add in seasoning to taste. Add in tofu puffs, boil for several minutes.
6. Lastly add in fried tempe to mix, 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.

Notes: Visit this site for its Nutritional Facts [here]

I'm linking this post  to Little Thumbs Up Event - Soy Beans

 organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake