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. 

这是一道全家都爱吃的素咖喱食谱。

马铃薯豆干素咖喱

Vegetarian Curry Potatoes with Tofu Puffs

Ingredients 材料

(A)

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

(B)

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

(C)

150-180ml Cooking Oil 食油

1050ml Water 清水

100ml Thick Coconut Milk 浓椰浆

300ml Water 清水

(D)

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.

马铃薯去皮切块用水烧滚5分钟直到软透为止。搁置待用。

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.

把油豆腐泡芙切半再用滚水泡一泡去油。搁置待用。

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

把香菜，黄姜，南疆和香茅一起搅碎成泥。您若有现成糊或汁状的上述材料就不须做这个步骤。

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

把以上泥或汁状的材料B放入碗里再放入班兰叶及咖喱叶。

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.

将食油C倒入炒锅烧热，拌入已混合班兰和咖喱叶的咖喱香料B，以中火拌炒3至5分钟爆香咖喱料。

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

加入包菜和长豆角继续翻炒混合。

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

倒入750毫升的清水C后再焖煮5分钟后才拌入已煮软的马铃薯，炒匀。

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. 

把调味料D和材料C剩余的300毫升清水倒入，搅匀。盖上炒锅盖焖煮5分钟至蔬菜软化。

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

才加入油豆腐泡芙搅匀，再焖熟5至10分钟后才放入浓椰汁清水混合液于内。

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

再次让咖喱以中小焖煮多5分钟后才熄火。

Serve with rice.

配饭米饭吃最可口。

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