4
10 min
15 min
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Malay spice
- 250 g button mushrooms, quartered
- 250 g firm tofu cubed
- 1 onion, chopped
- 1 tsp tamarind concentrate
- 1 tsp brown sugar
- 1 can coconut milk
HOW TO MAKE
Sauté onion, 5 min. Add spice, sauté 1 min.
Add mushrooms, sauté 5min , add tamarind, sugar and coconut milk. Cover and simmer 10 min.
Add cubed tofu, stir through, rest 5 min.
HOW TO SERVE
Serve with steamed rice, cucumber and peanut salad*
HINTS & TIPS
SIDES & CONDIMENTS
Cucumber and peanut salad:
100 g cucumber sliced
1 tsp light soy sauce
1 tsp lemon juice
1 tsp sugar
2 tbsp crushed peanuts
fresh chilli sliced – optional
Mix all ingredients together in a bowl.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
For a heartier version, add 1 red capsicum and 1/4 head cauliflower florets. Replace cucumber salad with steamed broccoli.
ALTERNATIVE
1 tsp tamarind concentrate = 1/2 lemon zest and juice.
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ORIGINS
According to ancient archives, the origins of this world-renowned dish can be traced back to the Minangkabau community of Padang in West Sumatra and were created, as early as 1000-1200AD when Indian traders would bring spices across the Bay of Bengal. The Minang people then began migrating to the Malaysian Peninsula to trade, bringing this spice-rich curry with them.
