- 500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice)
- 400 ml coconut cream
- 100 grams fried Tofu, sliced
- 2 tablespoon sunflower oil
- 1-1½ tablespoon Spice Zen Mussaman Curry Spice Blend (can be adjusted to taste)
- 2 cloves of fresh Garlic smashed
- 3 chat potatoes, diced
- 2 medium onions, pureed
- ½ cup water / vegetable stock
- 1 tablespoon coconut sugar
- 1 teaspoon lime juice (optional)
- Fried shallots (for garnish)
- ¼ cup unsalted, roasted peanuts
- ½ teaspoon salt
- Heat oil in a pot over medium heat. Add the chopped vegetables and stir fry. Remove and set aside.
- Add pureed onion in the pot and sauté until slightly caramelised. Add garlic and sauté.
- Add Spice Zen Mussaman Curry Blend and stir until fragrant. Pour in the coconut cream and bring it to boil over a medium heat. Reduce the heat and let it simmer on a low heat until the coconut oil separates from the cream.
- Add potatoes and water/ vegetable stock. Bring to boil. Reduce the heat to simmer for approximately 7 min until potatoes are tender.
- Add stir fried vegetables, fried Tofu, lime juice, salt and coconut sugar. Simmer for another 5 minutes. Taste and adjust salt as required. Garnish the curry with fried shallots and roasted peanuts.
- Serve it with jasmine rice and enjoy!
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- 500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice)
- 400 ml coconut cream
- 100 grams fried Tofu, sliced
- 2 tablespoon sunflower oil
- 1-1½ tablespoon Spice Zen Mussaman Curry Spice Blend (can be adjusted to taste)
- 2 cloves of fresh Garlic smashed
- 3 chat potatoes, diced
- 2 medium onions, pureed
- ½ cup water / vegetable stock
- 1 tablespoon coconut sugar
- 1 teaspoon lime juice (optional)
- Fried shallots (for garnish)
- ¼ cup unsalted, roasted peanuts
- ½ teaspoon salt
- Heat oil in a pot over medium heat. Add the chopped vegetables and stir fry. Remove and set aside.
- Add pureed onion in the pot and sauté until slightly caramelised. Add garlic and sauté.
- Add Spice Zen Mussaman Curry Blend and stir until fragrant. Pour in the coconut cream and bring it to boil over a medium heat. Reduce the heat and let it simmer on a low heat until the coconut oil separates from the cream.
- Add potatoes and water/ vegetable stock. Bring to boil. Reduce the heat to simmer for approximately 7 min until potatoes are tender.
- Add stir fried vegetables, fried Tofu, lime juice, salt and coconut sugar. Simmer for another 5 minutes. Taste and adjust salt as required. Garnish the curry with fried shallots and roasted peanuts.
- Serve it with jasmine rice and enjoy!
Mail me to send Recipes: info@spicezen.com.au