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]
[serves 10]
300 gm potatoes - skinned and cut wedges
300 gm cabbage - break into bite size pieces
1 carrot - peeled and cut wedges
1 carrot - peeled and cut wedges
150 gm tofu puffs - halved
1 piece tempe - cut cubes and fried
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 paste1 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 |
- Heat oil in wok, fry tempe until golden. Dish out.
- Use the oil to saute curry paste, curry leaves and pandan leaves till aromatic and oil rises.
- Add in potatoes and carrots to cook. Stir fry to combine well with curry paste.
- 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.
- Add in seasoning to taste. Add in tofu puffs, boil for several minutes.
- 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
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