Vegetables curry with tofu pok and egg

As you all would have noticed that I am eating a lot of curry this past few months. With covid 19 going still most of the beef and lamb are way beyond my budget. I am a cheap stake person and rather eat cakes than meat.

This is another vegetables curry from Malaysia Traditional Specialties packet I have in my pantry. I added candle nut, galangal, lemon grass, garlic and ginger powder to finished it off. You can make your own curry paste.

I love hardboiled egg and tofu pok in vegetables curry and its delicious, comforting to go with rice. It taste even better the following day. I have added one cup of vegetables stock the next day as tofu pok soaked up the gravy. I love more gravy for dipping bread the next day. Let’s cook!!!


4 eggs
2 carrots, cut into bite size
1 long eggplants, cut into bite size
8 green beans, cut into bite size
6-8 cabbage leaves, cut into bite size
1 medium cauliflower, cut into florets
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
1 cup vegetables stock, for extra gravy (OPT)


Fill a saucepan about a quarter of the way with cold water and add a Tsp of vinegar. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.

Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 8-10 minutes. I let the eggs sit, covered, for up to 15-18 minutes before spooning it up into cold tap water in a metal bowl large enough for 6eggs and put in fridge, easiest to peel the eggs. Once peel set aside.

To make curry

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 until fragrant. Now add carrots, cauliflowers and cabbage leaves, cooked for 4-5 minutes. Add enough water to cover vegetables partly.

Cover with a lid and cook on low heat until vegetables have softened slightly about 10 minutes. Then add 400 ml coconut milk, stir and add eggplants and green beans cook until it’s soft about 15-20 minutes.

Add 165 ml coconut cream, and tamarind juice. Season with salt and pepper to taste. Stir well again and add hardboiled eggs, simmer for about 7-9 minutes to warm up eggs. Let’s sit for overnight so that all the flavour will absorbed further before serving it with rice the next day. I warm up with a cup of vegetables stock as I love more gravy. Check the seasoning. Serve it hot immediately with rice. Enjoy!!!!

Note: You can add any vegetables of your choice: tomato, okra, peas, 3 colours capsicums, baby corns or chickpeas. 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. I added one cup of vegetables stock for more gravy and as the tofu pok absorb the gravy when I left it overnight. You don’t have to add vegetables if you area eating on the day itself.