Healthy Curry


200g pumpkin, skinned and cubed
1 brinjal, cut into wedges
75g cauliflower, cut into florets
½ piece tempeh, cubed
1 piece soft beancurd, cubed
5 pieces puffed tofu (taupok), halved
5 pieces fresh shitake mushrooms, halved
300ml water
300ml fresh UHT milk
3-4 Tbsp oil

[Ground ingredients (A)]

5 shallots
2 cloves garlic
2 slices ginger
1 slice galangal
5 red chillies

[Spice mixture (B)]

2 Tbsp fish curry powder
¼ tsp ground turmeric
¼ tsp pepper
¼ tsp belacan stock granules

[Ingredients (C)]

2 stalks lemon grass, smashed
2 sprigs curry leaves
1 green chilli, seeded and sliced


1-1½ tsp salt or to taste
1 tsp sugar or to taste
1 tsp chicken stock granules


Deep-fry soft beancurd until golden. Dish out and drain on kitchen paper towels.

Heat oil in a big claypot and sauté ground ingredients (A) and spice mixture (B) until fragrant. Add ingredients (C), and continue to sauté until oil rises. Add pumpkin and brinjal and stir-fry well for 1-2 minutes.

Pour in water and cover claypot. Simmer until vegetables turn soft.

Add the pre-fried beancurd, cauliflower, tempeh, shitake mushrooms and puffed tofu. Pour in milk. Adjust seasoning to taste and bring to a boil.

Serve immediately.

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