Malaysian Mixed Vegetable and Tofu Curry – #MeatFreeWeek

Posted: August 4th, 2016 | Author: | Filed under: Asian, Malaysian, Recipes, Vegan, Vegetarian | No Comments »

Annalise Braakensiek - Malaysian mixed vege curryMalaysian Mixed Vegetable and Tofu Curry
Serves 4 to 6

Be sure to check the recipe notes for instructions on home-made green curry paste.

Usual notes:
I like to use organic produce and purified water in all my recipes, and I recommend you do, too.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x



  • 1 Tbsp vegetable oil (coconut, grapeseed or non-GMO Canola)
  • 800mL (2 cans) coconut cream
  • 1 brown onion, peeled and finely diced
  • ½ long red chilli
  • 2 cloves of garlic
  • 15g peeled ginger
  • 10g peeled galangal
  • 4 kaffir lime leaves
  • 1 Tbsp sesame oil*
  • 2 Tbsp green curry paste*
  • 5 Asian eggplants, quartered (makes about ½ cup)
  • 8 Asian corns, halved lengthways
  • 1 cup small cauliflower florets
  • 100g sliced bamboo shoots (canned or fresh), rinsed well and drained
  • 1 carrot, cut into batons
  • 1 cup small brocolli florets
  • 1 large zucchini, cut into batons
  • ½ cup fresh or frozen peas
  • 1 bunch of gai lan (Chinese broccoli), 4.5cm pieces (cut thick stem in half)
  • 250g firm tofu, cut into triangular pieces
  • 1 cup bean sprouts, washed and drained
  • 1 tsp of Massel vegetarian stock powder
  • Salt and white pepper, to taste
  • Sprigs of coriander, to serve
  • Cheek or wedge of lime, to serve


How to: 

Peel and blend ginger, galangal, garlic, and chilli in a blender, to create a paste.

In a heavy pan on medium heat, fry onion in oil until translucent.

Add the paste and cook for 2-3 mins until fragrant, stir continuously so as not to burn.

Add the green curry paste, stir well, add coconut cream, stir well, and let it simmer until it reduces slightly, approximately 10-15 minutes.

Add the lime leaves, stock powder, and salt and white pepper to taste.

Add the vegetables, sturdiest first and most fragile last so they all cook to perfection – written in order in ingredients list. Add tofu just before beansprouts.

Place lid on pot and leave to cook until vegetables are done.


To serve: 

This curry goes great with my Nasi Goreng, but is also great accompanied with steamed Jasmine rice. Serve with cheeks of lime and lots of love. x


* Recipe Notes:

Sesame oil: My favourite brand is the Santos Organics Australian certified organic Toasted Sesame Oil, which has a fantastically deep and aromatic flavour.

Curry paste: I prefer making my own curry pastes, which can be stored in the fridge in an air-tight container for up to a month. For store-bought, I recommend using Maesri brand pastes for a quick option that has no nasties!


  • 1 Tbsp cumin seeds 
  • 1 tsp coriander seeds 
  • ½ tsp black peppercorns 
  • 4 green chillies, deseeded and sliced 
  • 2 green bird’s-eye chillies, tops cut off 
  • 2 stalks lemongrass, thick bottom part only, bruised and then sliced 
  • 1cm fresh galangal, peeled and chopped 
  • 3 kaffir lime leaves, middle stem part removed
  • 4 shallots, peeled and chopped 
  • 2 large cloves garlic, peeled
  • 1 small bunch coriander, leaves, stems and root, all chopped
  • 1/3 tsp dried shrimp paste (optional, vegans omit this)
  • ½ tsp ground Himalayan salt

Temper (dry-fry) cumin, coriander seeds and peppercorns in a frying pan over med-high heat until fragrant, approximately 5 mins. 

Add all ingredients together in a blender or food processor and blend until a smooth paste is formed.