A curry low in saturated fats but high in flavour. This recipe uses soy milk instead of coconut milk.
When it comes to curry, the go-to ingredient to make it creamy is coconut milk. However, coconut milk is also high in saturated fats, which is linked to coronary diseases and high cholesterol. Soy milk has all the richness of coconut milk, but none of the saturated fat content, making it a great substitute for curries. Just be sure the soy milk doesn’t boil when cooking as it will split.
Another quintessential curry ingredient is curry leaves, which are often sold in a bigger quantity than you can use at any one time. The good news is that curry leaves can be kept in freezer for up to three months, ready for when you next decide to cook curry.
If you like your curry spicy, cut up a green chili (or two!) and add it into the pot after you’ve added water.
Instead of chapatis, you can also serve the curry with brown rice.
Ingredients
1 bunch fresh shallots (or Pre-packaged fried shallots in oil)
½ tbsp oil (omit, if using pre-packaged fried shallots in oil)
1 tbsp curry powder
1 tsp mushroom seasoning
500 ml water
1 stalk curry leaves (leftover curry leaves can be kept in freezer for up to 3 months – only for notes in blog post)
3 fresh tomatoes, cut into wedges
3 medium potatoes, cut into 1-inch cubes
3 taupok, sliced in thirds
250 ml unsweetened soy milk
1 pack frozen chapatis
Optional: 1 green chili, sliced, for a spicy curry
Method
1. Fry shallots in oil until brown
2. Add curry powder and fry for about a minute, until fragrant
3. Add remaining ingredients, including green chili if required, except taupok and soy milk. Boil until potatoes are soft. (Note: Tomatoes will become mushy, which makes the curry sauce thicker and richer.)
4. Add taupok and soy milk. Simmer for 1 minute*. Turn heat off and leave taupok to soak in curry to soften.
5. Reheat chapatis according to instructions on pack. Serve with curry.
* Make sure soy milk doesn’t boil as it will split.
