Monday, January 4, 2016

马铃薯豆干素咖喱 Vegetarian Curry Potatoes with Tofu Puffs

While I am a full time vegetarian, my husband only observe full day vegetarian diet on every Monday, 1st and 15th of each Lunar calendar. Whenever he isn't doing work traveling, he will usually pack home cooked vegetarian food to work on those days. These days I cook more vegetarian dishes for him rather than meat and over time he started to stay away from certain meat based dishes as he find the smell and taste repulsive.
在家里我是唯一个吃长素的成员而我丈夫的守斋日是每逢星期一,初一十五及任何佛诞日。若是在守斋日遇上又上班的话,我就会准备素食让他带去上班当午餐。其实平日来家里煮素菜比较多而极少采用肉类做菜, 甚至丈夫有时侯还会排斥某些含有肉物的食品,他认为那肉些肉的味道很臭腥。

Here is one vegetarian curry recipe which is well loved by the family. 

Vegetarian Curry Potatoes with Tofu Puffs

Ingredients 材料
350g Potatoes 马铃薯
250g Tofu Puffs 油豆腐泡芙
300g Cabbage 包菜
200g Long Beans长豆角
1 Knot Fresh Pandan Leaves 班兰叶
1 Stalk Curry Leaves 咖喱叶

50g Vegan Chilli Paste 素叁峇酱 
1-1/2 Tbsp Almond Powder 杏仁粉
5 Tbsp Vegetarian Curry Powder 素咖喱粉
5g Coriander Powder 香菜粉
1 Tsp Tumeric Paste 黄姜汁
2 Stalks Lemongrass 香茅汁
1 Tbsp Galangal Paste 南疆汁

150-180ml Cooking Oil 食油
1050ml Water 清水
100ml Thick Coconut Milk 浓椰浆
300ml Water 清水

1 Tsp Salt 盐
1 Tsp Sugar 糖
1 Tsp Mushroom Powder 香菇粉

Directions 步骤

Peel and cut potatoes to wedges. Parboil for 5 minutes until tender. Set aside.

Break cabbage into bite size while long beans cut  into 1 inch length. Set aside.
包菜撕成小块, 长豆角切成1寸长度。搁置待用。

Cut tofu puffs into half and blanch out excess oil. Set aside.

Combine coriander, fresh turmeric, galangal and lemongrass and blend into fine paste. Skip this step if you have all the above in paste form.

Combine together all the paste ingredients (B) into a bowl. Add in Pandan and curry leaves.

Heat up cooking oil (C) in wok, add curry paste mixture (B) with pandan and curry leaves and saute under medium heat for 3-5 mins until fragrant.

Add in cabbage and long beans and stir fry to combine.

Mix in 750ml of the water (C) and bring the curry to boil for 5 minutes. Toss in parboiled potatoes and incorporate.

Add seasoning (D) and the balance 300ml water (C). Stir well. Cover the wok lid and cook under medium heat for 5 mins until the vegetables have softened. 

Add in tofu puff and continue to boil for 5-10 before adding in the coconut milk and water mixture.

Allow the curry to simmer under medium low heat for another 5 minutes before turning off the stove.

Serve with rice.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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