Super hearty, cozy and filling!
This is a perfect winter meal and a good way to use up any veggies from the back of your fridge! It is also super cost effective, using staple, long-lasting veg like potatoes, onion, carrot, cabbage, whatever’s on sale! I like to serve alongside rice, but it would be equally yummy with noodles or roti! I use tofu as protein, but as mentioned above it’s versatile, so sub in any protein of your choice.
| Time: | 45 minutes | Serving size: | 4 servings |
Ingredients:
- 1 can coconut milk
- 1 can massaman curry paste
- 2 tbsp palm/brown sugar
- 2 tbsp tamarind
- 2 tbsp soy sauce
- 4 cloves garlic
- 1 inch knob ginger
- 1 large onion
- 3 potatoes
- 1 block firm tofu
Directions:
- Chop vegetables and tofu into large cubes
- In a large pot, heat coconut milk until it starts to separate.
- Add curry paste, tamarind, brown sugar, soy sauce and garlic, cook until fragrant.
- Add veg and tofu to pot. Add 1c of water. Simmer until potatoes are cooked through.
- Serve alongside your carb of choice ☺️
Tips:
- I very highly recommend Maesri curry paste brand. It comes in colourful little cans and you can generally find it in any Asian supermarket.
- Top with scallions and peanuts for a flavour boost!
Bowlin' on a Budget 
Leave a comment