This Malaysian curry recipe is a plant based version of the authentic Malaysian curry. I have added Tofu as the plant based alternative ingredient; the recipe requires a variety of spices that create a good flavour profile and you may already have most of the spices in your pantry! We hope you enjoy this dish filled with the aromatic flavours from Southeast Asia!
Preparation time: 15min
Cooking time: 30min
Serving size: 4 people
Ingredients for the Curry Paste:
● 1 Garlic Bulb
● 3 Long chilies
● 2 Lemongrass bruised
● 40 grams of ginger sliced
● 3 Shallots sliced
● ¾ tbs ground turmeric
Ingredients for the dish:
● 1 block of tofu cut in cubes 1inch
● 2 large onions peeled and sliced
● 4 Kaffir lime leaves
● 1 Cinnamon stick
● 2 Anis stars
● 400ml Coconut milk
● 100ml vegetables stock
● 1 tbs palm sugar
● 2 tbs soya sauce or fish sauce
● 350 grams of vegetables (Kale, sweet potatoes)
Method:
Pound all the ingredients for the curry paste in a pestle and mortar
Prepare all vegetables
Add some coconut milk in a large saucepan Add the curry paste for 4 to 5 minutes, stirring occasionally until fragrant.
Add the cinnamon stick, the vegetables and the vegetable stock. Bring to boil.
Add half of coconut milk.
Turn the heat up and add the kaffir lime leaves.
Bring gently to boil, then simmer until all vegetables are cooked (20min).
Add the remaining coconut milk.
Adjust seasoning. Switch off the stove and add coriander.
It’s ready, enjoy your meal!