Vegetarian Curry

Name: Vegetarian Curry
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g cabbage; 200g Oily tofu; 100g eggplant; 100g Carob; 100g Okra; 1 package Vegetarian Curry Seasoning; 1 package Coconut milk powder; a little Curry leaves; a little salt; a little MSG

by Lan Xiner (From WeChat.)

4.6 (1)

Favorite

12

Difficulty

Normal

Time

1h

Serving

3

My husband is a Malaysian and likes to eat all kinds of curries, I like vegetarian curry and curry fish head. I don’t have beautiful pictures, but real pictures that suit my taste best.

Vegetarian Curry

1. Clean the curry leaves

2. Cut the oily tofu in half.

3. Prepare coconut milk powder (you can also use coconut milk or pure milk instead)

4. A packet of Master Tian's vegetarian curry.

5. Cut eggplant, long beans, and okra into pieces.

6. Fry the eggplant, long beans, and okra in oil until half-cooked and serve in a bowl.

7. Add a little oil to the wok, add curry paste and curry leaves, and stir-fry over low heat until the aroma overflows.

8. Add cabbage, fried beans, eggplant, etc., stir fry more, so that the vegetables are covered with curry paste, and then add 400ml of water to boil.

9. When the vegetables are boiled, turn on a low heat. When the vegetables are soft and rotten, turn on a high heat and add the oily tofu and cook until the oily tofu is soft.

10. Add coconut milk, (use coconut milk powder, you need to use warm water to adjust coconut milk powder into coconut milk in advance) cook for a few minutes, then it will be out of the pot. If you think the salt is not enough, you can add a little salt and MSG at this time.

Tips:
1. Stir-fry curry paste requires low heat and less oil, because curry paste contains a lot of oil.
2. Curry leaves and coconut milk are the finishing touches, if not