You may not believe it, but once I was a vegetarian for two whole months! It is because I was traumatized after seeing a video where cute animals were being killed. This type of video tends to start nicely when small little piggy and chicks are walking happily in the farm, and then comes the bloody killing scene. OK enough! I had nightmares for such a long time. Anyhow it was very easy for me to be a vegetarian in Malaysian since there are so many vegetarian options available anytime anywhere. I often got ‘fake’ fish, chicken, lamb that have meat textures in my lunchbox, that I couldn’t even tell that they are vegetarian! My best friend Venus was my ‘Vegetarian Pal’ back then. We used to go pack our lunchbox from a vegetarian ‘economy rice 经济饭’ hawker stall in a food court nearby the beauty salon we worked at, every single day. Apparently you simply cannot eat the same food for two months straight, therefore we couldn’t help but eventually ate that delicious piece of Satay Chicken that was luring our soul…Oops. I remembered that night me and Venus bought foods from the night market that were for 7 people. We ate them all in 2 hours. It was an amazing breakthrough! 😉
I have heard people struggling to make vegetarian food in general. Here me out, if you happen to have a vegetarian relative or friend coming over to your place like I do, this is the perfect dish for you to make. Quick and easy to make, yet tasty, gives good appetite and hard to go wrong with it. You can use these ingredients you find in normal grocery store, but the ones from ethnic store usually bring out a much better taste.
(Serve 3-4 people)
1 pack tofu, cut into cubes
1/2 eggplant, cut into cubes
1 carrot, cut into 1cm pieces
1 red onion, sliced
1 can coconut milk (400ml)
5 kaffir lime leaves, shredded
2 tbsp red curry powder, mixed with 2 tbsp of water
1/2 lemon (optional)
1 tsp salt
dash of white pepper
1) Heat up oil in wok, add onion and stir fry until fragrant. Add carrot and eggplant, cook these vegetables for a few minutes until soften.
2) Add tofu, kaffir lime leaves and curry paste. Add coconut milk and bring it to boil for 5 minutes. Keep stirring.
3) Season with salt and pepper. Squeeze lemon juice just before serving. Serve with Jasmin rice.
PS: This is a milder version of what an Asian would prefer. Simply add more curry paste or chili powder for extra hotness.
My husband likes it a lot! 🙂