Potato, tofu and vegetables curry

This is another vegetables curry from Malaysia Traditional Specialties packet I bought a few days ago. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour.

This time my ingredients are potato, fried tofu, carrot, eggplant, green beans and cabbage. Again, this Malaysia Traditional Specialties does not looks red but creamy mustard colour. The curry is delicious, sweet tangy and creamy to my liking. Though I have to say it’s not spicy enough for me. Could not find the chili paste. If I had the chili paste it would be spicy enough to my taste bud.

I am glad to add in more ingredients on top of using the packet curry paste. Be adventurous and it’s trial and error experiment. This time no belachan (Dried shrimp paste) so my whole house is not smelly. The next time might reduce coconut milk. And must remember chili paste or red chilli oil. Let’s cook!!!

Ingredients

4 potatoes, peel and cut into bite size
4 carrots, cut into bite size
1 long eggplants, cut into bite size
1 medium cauliflower, cut into florets
12 green beans, cut into bite size
8 cabbages leaves, cut into bite size
1 packet fried tofu, cut into half
1 packet about 200 g Malaysia Traditional Specialties
3 candlenuts, ground
3 slices galangal, ground
1 stalk of lemon grass, ground
1 canned coconut milk about 400 ml
1 small canned coconut cream about 165 ml
1 Tbs garlic minced
1/2 Tbs ginger powder
2 Tsp tamarind paste add some water about 3 teacups for juice
2 dessertspoons oil
salt
pepper
water

Method

Par boil potato with enough water in microwave safe bowl for about 16 minutes. Put oil in pot and when hot fry the ground ingredients well. Fry garlic and ginger till aromatic. Add vegetables curry paste. Stir to mix well and until fragrant.

Now add carrots and cauliflowers, cooked for 4-5 minutes. Next add in green bean, and potato for 7-9 minutes. Add enough water to cover vegetables partly. Cover with a lid and cook on low heat until vegetables have softened slightly. Then add 400 ml canned coconut milk, stir and add eggplants, and cabbage cook for about 5-7 minutes until it’s soft.

Add 165 ml canned coconut cream, tamarind juice and tofu. Season with salt and pepper to taste. Simmer for about 7-9 minutes to soften further the vegetables (See Note). Stir well again and switch off hob. Let’s sit for about 5 minutes for all the flavour to absorbed further before serving it with rice. Enjoy!!!!

Note: You don’t have to simmer for so long, just 3-4 minutes will do. I simmer it longer as my father can’t eat the vegetables if it’s too hard. You can add any vegetables of your choice: okra, pineapples, peas, 3 colours capsicums, baby corns or chickpeas.

You can the belachan Shrimp paste. You don’t have to add candle nuts, galangal and lemon grass as the packet would have all the ingredients ready. I added to try and see if there’s any different and for more flavour. You can serve with roti, chapati or noodles.

https://helenscchin.com/2021/10/08/potato-tofu-and-vegetables-curry/

#helenscchinrecipes
#asianculinarycurry
#cookingforthefun
#foodiesplus

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