Kari Sayur
A coconut vegetable curry of eggplant, long beans and tofu puffs.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Per serving
446 kcal
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Instructions
Step 1: Fry the blended shallots and garlic with the curry leaves in the vegetable oil.
Step 2: Add the curry powder loosened with a little water and fry until the oil separates.
Step 3: Add the water with the eggplant, long beans and cabbage and simmer until almost tender.
Step 4: Pour in the coconut milk with the tofu puffs and salt and simmer gently without boiling hard.
Ingredients
Quantities update automatically for 4 servings.
- 1 wholeEggplant — cut into batons
- 200 gLong beans — cut into lengths
- 100 gTofu puffs — halved
- 150 gCabbage — cut into chunks
- 3 tbspCurry powder
- 400 mlCoconut milk
- 4 wholeShallot — blended
- 3 clovesGarlic — blended
- 10 leavesCurry leaves
- 3 tbspVegetable oil
- 400 mlWater
- 1 ¼ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 446 kcal
- Protein
- 10.9 g
- Carbohydrates
- 26.9 g
- Fat
- 36.4 g
- Saturated fat
- 20.1 g
- Fibre
- 12.5 g
- Sugar
- 10.7 g
- Sodium
- 643 mg
These figures are estimates for general information only and are not medical or dietary advice.