Vegetables curry with tofu pok

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 have run out of eggs, so I didn’t add in eggs. I always love spicy food and food with gravy so curry is the best option to cook, and I can eat it for the next 3 days. Therefore, I cook in big amount. The remaining I store in airtight container in freezer. Then I can eat it without having to slots in the kitchen preparing and cooking. I can just thaw it and warmed up in microwave the amount I needed.

My curry ingredients are always the same for most of my curry. That is because I buy them when they are on sale. I love to try all the curry paste that the Asian grocery have. Anyway, my curry is comforting delicious with flavour boost and spiciness to my taste buds. Let’s cook!!!

Ingredients

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
salt
pepper
water
1 cup vegetables stock, for extra gravy (OPT)

Method

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 simmer for about 5-7 minutes to cook the coconut cream and juice. Let’s sit for overnight so that all the flavour will be absorbed further before serving it with rice the next day. I warm up a little bit in bowl enough for dinner. 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.

https://helenscchin.com/2021/11/12/vegetables-curry-with-tofu-pok/

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