100min 4 ppl
Vegan Hainanese Curry Rice
67 minutes
4 people
Hardover 60 min or 12+ steps
67 min · 8 steps
Hard: over 60 min or 12+ steps
482 kcalper person
Protein 12g
Carbs 68g
Fats 18g
About this dish
Singapore's Hainanese curry rice plate made plant-based: king oyster mushroom and cabbage simmered in a mellow coconut curry until tender, ladled over steamed rice with fried tofu puffs, in the style of the island's old-school curry rice stalls.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomstorn into large chunks600 g
- Onionssliced1
- Garlic clovesminced3
- Fresh Gingerminced20 g
- Cabbagecut into chunks300 g
- Potatoescut into chunks2
Plant Proteins
- Fried tofu puffshalved150 g
Tins & Jars
- Coconut Milk200 ml
- Vegetable stock400 ml
Dried Goods
- Jasmine ricesteamed, to serve300 g
Spices & Seasonings
- Curry Powder30 g
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Tear the king oyster mushrooms into large chunks and chop the cabbage and potatoes into chunks.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan and fry the onion, garlic and ginger until fragrant.
Approx. 6 minutes
3
Stir in the curry powder and cook for 2 minutes until it smells toasted.
Approx. 2 minutes
4
Add the mushroom chunks and sear until lightly coloured on all sides.
Approx. 6 minutes
5
Pour in the vegetable stock and coconut milk, bring to the boil, then reduce to a simmer, cover and cook for 20 minutes.
Approx. 20 minutes
6
Add the potatoes and cabbage and simmer uncovered for a further 15 minutes until the potatoes are tender.
Approx. 15 minutes
7
Stir in the fried tofu puffs and simmer for 3 minutes to heat through.
Approx. 4 minutes
8
Spoon the curry, mushrooms, cabbage and potatoes over steamed rice to serve.
Approx. 6 minutes
