This is a fragrant, tasty and non-soupy vegetable curry. It can be meal on itself spread over a plate of steaming hot rice. With this recipe, I realised that curries need not have to be prepared in big portions.
There is cauliflower and dried glutton pieces that resemble coarsely minced meat in the potato curry. You can add more curry powder if you like more spicy curry.
It taste sourish, savoury and not too spicy. Appetisingly good that you will not miss meaty dishes.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
1 large potato – boiled till tender, peeled and cubed
50 gm dried glutton pieces
150 gm cauliflower – cut small pieces
A sprig curry flower
½ tbsp tamarind [assam jawa] mix with 1 cup water - strained
Curry Paste [mix]
1 tbsp each chilli boh, meat curry powder and blended lemongrass
¼ tsp each turmeric powder and vegetarian mushroom granules or belacan
½ tsp salt and sugar to taste
1 tsp cooking wine
1 tbsp light soy sauce
- Heat 1-2 tbsp oil in non stick wok, sauté curry paste and curry leaves until aromatic.
- Add in the dried glutton pieces, stir to mix well, then add in the cauliflower and potato cubes.
- Stir to mix well, pour in the tamarind juice, bring to boil.
- Add in the seasoning to taste. Add more water if necessary. Simmer until cauliflower is tender and gravy reduced to thick.
- Dish up to serve with rice.