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Tuesday, October 7, 2014

Soy Gluten Chunks Potato Curry

Cooking vegetarian curries in Penang is a breeze cos' we can  easily get the ready-mix curry paste for whatever curries you like to cook at the wet markets.  This time again, I bought the ready-mix curry paste for this curry [weighs 150 gm for RM 1.50]. 

Since I'm cooking curry with potatoes and dried soy chunks [see image below], I  choose the curry paste for Mutton Curry.  The curry is thick not like for vegetable curries.  See the soy chunks after cooking, looks like meat pieces.


Ingredients
100 gm dried soy gluten chunks - soaked in water for about 30 minutes to plump up
6 medium size potatoes - peeled and cut chunks
100 gm tofu puffs - halved
2 sprigs curry leaves
150 gm wet ready-mix curry paste
120 ml thick coconut milk
enough water to cover ingredients
2 tbsp light soy sauce
salt and sugar to taste
100 ml oil

  1. Heat oil in wok, add in curry paste and curry leaves.  Fry until fragrant and oil separates.
  2. Add in potatoes and soy chunks.  Stir fry to mix well.
  3. Add in some water, bring to boil for a while before adding more water to cover the ingredients.
  4. Bring to boil, cover to cook until the potatoes and soy chunks are tender.  Add in tofu puffs and seasoning to taste.
  5. Lastly add in coconut milk, bring to boil again.
  6. Dish up to serve.
     
     
     
     
     

8 comments:

Jess Bakericious said...

Curry is always my favourite, yummy!

Kimmy said...

Hi Jess, this curry with the dried soy gluten is surprisingly good with the potatoes and tofu puffs. Spread over steamed hot rice, hmmmm.... yummy.

Phong Hong said...

Kimmy, I love vegetarian curries as they are very tasty. And I am always amazed by the soy gluten as it imitates the texture of meat quite well.

Luv Sweet and Savory said...

Hi Kimmy, I always help my MIL cook vegetarian fried bee hoon on the 1st day of Chinese New Year lunch. This pot of curry is so inviting and I would like to make this too. Thanks for sharing.

Ivy Sew said...

Hi Kimmy, love this soy gluten potato curry. The color of the curry itself is already seeing me drooling.... Very ho jiak. Thanks for sharing and regards :)

Kimmy said...

Hi Phong Hong, in the past these soy gluten are popular for cooking curries, then comes the mock chicken pieces and I have forgotten about this. Recently, I decide to stay away from processed mock meats when on vegetarian. I find this soy gluten tasted better in the curry and more healthy.

Kimmy said...

Hi Karen, you must try this curry and for CNY you can add shallots to the paste. The curry will be more fragrant and thick. Remember to cook more rice. I think I'll cook this curry again during CNY.

Kimmy said...

Hi Ivy, really ho chiak for vegetarian diet. Healthy too. This curry keeps well and tasted better after resting too.

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