4 vegan big franks or sausages
2 big button mushrooms, diced
1/2 eggplant, diced
1 packet tofu (200g)
1 tablespoon vegan butter (or cooking oil)
500 ml coconut milk
1 teaspoon coriander seed powder
1 teaspoon ground black or white pepper
1 tablespoon apple seasoning (mushroom or vegetable seasoning)
Salt to taste
4 tablespoons vegan curry paste
Maggi seasoning sauce or any vegan soy sauce (optional)
½-1 teaspoon coconut or apple juice
Some bread to serve with curry
Side dish: Stir-Fry Vegetable
Chinese snow peas
1/2 red bell pepper
1 tablespoon of vegan butter (or cooking oil)
1 cooking spoon of apple seasoning
Maggi Seasoning Sauce or soy sauce
coriander seed powder
Stir Fried Vegetable:
1.Diced red bell pepper and mix it together with Chinese snow peas.
2.Heat up a tablespoon of vegan butter into a frying pot.
(Tip : You may use other cooking oil)
3.Add in the vegetable and fry a little.
4.Add 1 cooking spoon of apple seasoning, a little Maggi seasoning soy sauce and some Coriander seed powder.
(Tip : If you do not have apple seasoning, you may use other seasonings like mushroom or vegetable seasonings.)
5.Fry the vegetable for total of 3 – 5 minutes. Do not overcook the vegetable so that they remain crunchy.
(Tip : You may cover the pot if you prefer the vegetable to cook faster.)
6.Once you hear the boiling/sizzling sound, the dish is done and ready to be served.
(Tip : You may use the same pot to cook curry so that there is less washing to be done.)
1.Dice the mushroom, 2 vegan frank/sausages into small pieces, eggplants into finger-size.
(Tip : Mushroom always give food a deeper taste. Better to have half quantity of vegan sausage and half quantity of tofu. You may use all vegan frank/sausages or all tofu if vegan frank/sausages are not available.)
2.Dice the tofu. Set aside.
3.Heat up a tablespoon of vegan butter into a frying pot.
(Tip : You may use other cooking oil. You may use the same pot to cook curry so that there is less washing to be done.)
4.Add in the tofu together with the vegan frank/sausages and fry till golden brown.
5.Add in the mushrooms and eggplants, fry a little and leave it for a while.
6.In the meantime, mix the coriander seed powder, black/white pepper, apple seasoning (or other seasonings), salt (1 teaspoon), Maggi seasoning sauce (a little) and curry paste to the coconut milk.
7.Add the mixture into the pot. Stir up and mix well.
8.Add chilli sauce if you prefer the curry to be more spicy.
9.Cover the pot and let it simmer for 10 – 30minutes.
(Tip : Simmer for 30 minutes if you like eggplant to be softer and more tender.)
10.Cut some bread and serve together with the curry.