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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste. | 2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder. | 3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger root	4	slices		7.04	1.5638	0.1602	0.066
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
cashew	1/4	cup		-	-	-	-
lemon grass	2		chopped	2.7638	0.7066	0.0508	0.0137
onion	2		sliced	128.0	29.888	3.52	0.32
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red pepper flake	1	dash	crushed	-	-	-	-
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
tofu	2 1/2	cups	cubed firm	907.2	17.514	108.801	54.93600000000001
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
water	14	fluid ounces		-	-	-	-
potato	2		peeled cubed	-	-	-	-
salt	2	teaspoons		-	-	-	-
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.