Ingredients:
Process the following vegetables and cut in 3/4 – 1 inch pieces
- 2 medium-size potatoes
- 1 carrot
- 1 red bell pepper
- 1 Zucchini
- Several cabbage leaves
- Broccoli florets
Other ingredients:
- 200 g extra firm tofu, cut into 1 inch cubes
- 1/2 can pineapple, drained
- 1/2 cup roasted peanuts
- 1 can thick coconut milk (400 ml)
- 1 tbsp vegetable oil
- 1 medium onion, peeled and diced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp cumin-coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 2 tsp salt or to taste
Method:
- Steam / boil potatoes and carrot till cooked
- Individually stir fry tofu and the other vegetables and keep aside
- Heat the oil in a large pan
- Saute onions till light brown in color
- Add ginger and garlic paste and saute for 30 seconds
- Add cumin-coriander powder, chili powder and turmeric powder and saute for 30 seconds
- Add coconut milk, 1 cup water, salt, sugar and bring to boil and then let it simmer on medium heat
- Add all the vegetables, pineapple and roasted peanuts and cook for 3-4 minutes on low heat
- Serve hot with jasmine rice or flaky Malaysian prata (similar to India bread, paratha)
Serves: 4
Remarks:
You can substitute salt with 2 cubes of Knorr’s vegetable stock cubes (10 g each) for extra flavor
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