43min 4 ppl
Vegan Singapore Curry
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 7 steps
Medium: 31–60 min or 7–12 steps
384 kcalper person
Protein 14g
Carbs 28g
Fats 24g
About this dish
Singapore's everyday curry made plant-based: golden fried tofu and potatoes simmered in a mellow coconut curry built on curry leaves and a fried shallot paste, classically eaten with French loaf or rice.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves4
- Fresh Ginger20 g
- Curry leaves10
- Potatoescut into chunks2
Plant Proteins
- Firm tofucubed and pan-fried until golden400 g
Tins & Jars
- Coconut Milk400 ml
Spices & Seasonings
- Curry Powder40 g
Oils & Condiments
- Vegetable stock300 ml
- Vegetable Oil40 ml
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
Method
1
Pan-fry the cubed tofu in a little oil until golden on all sides, about 6 minutes, then set aside.
Approx. 6 minutes
2
Blend the shallots, garlic and ginger into a paste, and cut the potatoes into chunks.
Approx. 8 minutes
3
Heat the vegetable oil in a wok and fry the paste and curry leaves until fragrant.
Approx. 6 minutes
4
Stir in the curry powder and cook for 2 minutes until it smells toasted.
Approx. 2 minutes
5
Pour in the vegetable stock and coconut milk, add the potatoes, and bring to the boil.
Approx. 5 minutes
6
Reduce to a simmer, cover and cook for 25 minutes until the potatoes are tender.
Approx. 25 minutes
7
Stir in the fried tofu and simmer for 5 minutes to heat through and soak up the sauce.
Approx. 5 minutes
