This simple Curry is my go to when I need a quick side dish to eat with rice. Hearty potatoes and tender tofu stewed in an aromatic broth; it packs so much flavor, it’s an absolute keeper!

This is inspired from a Singaporean style of curry which uniquely has influences from both South and East Asia making it all that extra flavorful.

Ingredients:

8 oz tofu, cubed
16 oz light coconut milk
1 cup water
1 medium onion, thinly sliced lengthwise
3 cloves garlic
1″ piece ginger
3 thai red chillies (use 1 for mild spice)
1/2 tsp turmeric powder
1 sprig curry leaves
1 tbsp curry powder
1 dried bay leaf
handful of fresh cilantro, finely chopped
2 sprigs green onions, end roots removed & chopped
1 tsp coarse salt

Notes:
I used pre-baked tofu cubes. I love its texture for stews and curries because they absorb the broth better and become such a flavor bomb! You could use regular firm tofu, or even pan crisp them slightly.
Make sure the potatoes are boiled but yet stay firm enough to crumble into pieces. They should not be mushy.

Method:
Using a food processor mince together garlic, ginger, chillies, turmeric powder and curry leaves. It should be minced, not a smooth paste. Using the ‘pulse’ setting is ideal. Set aside.

Add measured coconut milk, water, bay leaf and salt in a large soup pot. Add the aromatic garlic mixture we just made into this and mix thoroughly so it’s completely blended together.

Turn heat on and set it to medium. Once it starts simmering slightly, add the sliced onions and cook for about 15 minutes.

Once the onions have softened and the rawness of the aromatics have cooked out, next, add the curry powder and mix until it’s blended completely.

Then add tofu and continue simmering over medium heat for another 20 minutes. Stir every few minutes.

Crumble in chunks of boiled potatoes, followed by cilantro and green onions. Stir everything together.

The potatoes will help create a thick stew like consistency once its stirred and releases its starches. Add additional water if necessary to the right thickness. Simmer this for another 10 minutes, and serve hot.

I also made a really Quick Fried Rice to go with the curry.

Quick fried rice recipe:
Cook regular long grained white rice 1 cup rice : 2 cups water. Once cooked, transfer to a large plate or tray, spread it around and let it cool.

Heat a tsp of oil in a pan, add some peas, carrots and a pinch of salt. Cook for 5 minutes, and then add 1 tbsp soy sauce, 1 tbsp vinegar, and a handful of green onions. Next, add in the cooked rice and toss everything together over high heat for a few minutes and it’s done!