Vegetarian Coconut Curry With Tofu Recipe

About this recipe

A rich and creamy vegetarian curry featuring coconut cream, tofu, and aromatic spices. Perfect for a satisfying dinner that is both flavorful and comforting.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g X 2 Organically Grown Potato Combo
• 400 Ml Chaokoh Coconut Cream
• 175 g Lemon - Imported
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 60 g Keya Foods All Purpose Seasoning
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 50 g Sakthi Curry Powder

Instructions

1. 1. Heat 2 tablespoons of oil in a large pan over medium heat. Add 3 chopped onions and 7 minced garlic cloves, sautéing until soft and fragrant, about 5 minutes.
2. 2. Stir in 2 teaspoons of curry powder and cook for 1 minute to toast the spices.
3. 3. Add 400 ml of water to the pan, stirring to create a paste. Let it simmer for 10 minutes to develop the flavors.
4. 4. Add 6 peeled and diced potatoes, 300 g of cubed tempeh, and 2 teaspoons of all purpose seasoning. Pour in enough water to cover the ingredients and bring to a boil.
5. 5. Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
6. 6. Stir in 1 can (400 ml) of coconut cream and the juice of 1 lemon. Cook for another 5 minutes, then serve hot with rice or flatbread.