During my stay in Kopan Monastery I fell in love with this Vegetarian Curry. Very tasty.

  1. Roast cumin, coriander, ginger, garlic and red onion in medium heated oil for 1 minute
  2. Add tumeric, masala, curry, chili and bay leaves – mix well
  3. Add vegetables, potatoes, tomatoes and tofu – stir fry for 2 minutes
  4. Add water, pepper, salt, soy sauce and vinegar to taste and simmer for 3-5 minutes
  5. Serve with rice or roti
  • 2 tbs vegetable oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 tsp ground ginger
  • 1 red onion diced
  • 1/8 tsp masala
  • 1/8 tsp tumeric
  • 1/8 tsp chili powder
  • 2 bay leaves
  • 400g mixed boiled cubed vegetables (squash, carrots, cauliflower, broccoli)
  • 400g parboiled tomato, cubed
  • 400g chopped tomato
  • 100g cubed tofu
  • 500ml water
  • 1/4 tsp ground black pepper
  • 2 tsp salt
  • pinch curry powder
  • 1 tbs soy sauce
  • 2 tsp vinegar

Serves 2-3 person

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