Malaysian Style Curry Vegetables with Tofu Puffs

Fragrant spices, creamy coconut milk, and a rainbow of vegetables meet crispy tofu puffs in this vibrant Malaysian-inspired curry. A delicious and easy recipe for a culinary adventure in your own kitchen. Spice up your life with this vibrant Malaysian curry 🇲🇾 featuring crispy tofu puffs that are pure magic! Every bite is a burst of flavour & texture #currylover #vegetarianrecipes #easydinner #homecooking

Who doesn’t love a good curry? The fragrant blend of spices, the creamy coconut milk, the tender vegetables… it’s an explosion of flavour that takes you on a culinary journey without ever leaving your kitchen. But this time, I wanted to add a bit of a twist to the classic curry, introducing some Asian magic in the form of soft flavour soaking tofu puffs.

My inspiration came from the past trips to Penang when I used to live in Malaysia many years ago, where I discovered the wonders of street food. One particular dish, a vibrant curry brimming with colourful vegetables and topped with these irresistible tofu puffs, left me mesmerized. Soft and savory on the inside, they soaked up the curry like little sponges, adding a delightful textural contrast to the dish.

Back in my kitchen, I recreated the experience with my own spin. I started with a fragrant base of onions, ginger, garlic, and lemongrass, infused with turmeric, cumin, coriander, and a touch of chili flakes. The aroma alone was enough to transport me back to those bustling Penang streets.

Then came the magic touch: the coconut milk. Creamy and rich, it transformed the spice blend into a luxurious broth, ready to welcome the vegetables. I opted for a rainbow of colour – eggplant, okra, potatoes, and tomatoes – each piece adding its own sweetness and crunch.

But the true stars of the show were the tofu puffs. Deep-fried to golden perfection, offering a delightful burst of flavour and texture with every bite. The contrast between the leathery exterior and the soft, savory tofu filling was simply incredible.

Each spoonful was a celebration of Malaysian flavours: the warmth of the spices, the richness of the coconut milk, the sweetness of the vegetables, and the textural delight of the tofu puffs.

This Malaysian-inspired curry wasn’t just a meal; it was an adventure. It transported me back to the bustling streets of Penang, the vibrant colours, the enticing aromas, and the joyful spirit of Malaysian cuisine. And the best part? It was surprisingly easy to recreate at home. So, if you’re looking for a culinary adventure, give this Malaysian curry with tofu puffs a try. You might just find yourself booking a plane ticket to Penang before you know it!

Malaysian Style Curry Vegetables with Tofu Puffs

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Malaysian

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Description

Fragrant spices, creamy coconut milk, and a rainbow of vegetables meet crispy tofu puffs in this vibrant Malaysian-inspired curry. A delicious and easy recipe for a culinary adventure in your own kitchen.

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Ingredients

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Vegetables

• 1 large eggplant or 3 Asian eggplants, sliced
• 1 dozen okra, trimmed
• 1 large potato, cubed
• 1 dozen fried tofu puffs, rinsed
• 2 tomatoes, wedged

Curry Paste

• 8 long red chilies, roughly chopped
• 2 shallots, chopped
• 4 garlic cloves
• 2 stalks lemongrass, white parts only, chopped
• 3 slices galangal
• 2 tbsp oil

Dry Spices

• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric

Broth

• 4 cups vegetable stock
• 4 lime leaves, thinly sliced
• 6 curry leaves
• 2 tbsp palm sugar
• 1 cup coconut cream
• 1 tbsp lime juice
• oil
• fish sauce or sea salt (for vegan option)

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Instructions

1. Heat oil in a wok and once it starts to smoke. Fry eggplant in batches until slightly browned on all sides. Drain on paper towels. Set it aside
2. Boil water. Blanch okra for 1 minute, then drain. Set it aside
3. In a food processor blend all curry paste ingredients into a smooth paste.
4. Heat 2 tablespoons oil in a wok. Sauté paste over medium-low for 10 minutes, until darker red. Add cumin, coriander, and turmeric for a few seconds.
5. Add vegetable stock, tofu puffs then bring to a boil. Cover and simmer 10 minutes.
6. Add tomatoes, eggplant, lime leaves, and curry leaves. Simmer for 5 minutes.
7. Add palm sugar and fish sauce / sea salt. Adjust seasoning.
8. Add okra and coconut cream. Simmer 3 minutes.
9. Stir in lime juice.
10. Remove pandan leaves and serve.

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