Heads up, Hong Kong! Turns out that the city’s most delicious vegetarian cuisine is made not by a fancy restaurant, but by home chef Coby Liu of Veg Matters.

A vegetarian for the past few years, Coby hosts dinner parties for guests in her own home via Plate Culture and has an insane gift for cooking — among other things, she’s also a certified yoga teacher and TRX trainer!

Everything I’ve tried by Coby has been so delicious, I wish I didn’t have to share with other table guests (note to self: book a private dinner next time)!

In a brand new partnership, Coby will be sharing select recipes from Veg Matters right here on Healthy HKG. To start, here is a delicious tofu pumpkin curry:

Tofu Pumpkin Curry

Yield:              1 – 2  Servings

Prep Time:     10 Min

Cook Time:    30 Min

Ingredients:

• 1 packet of fried tofu (4 square pieces)
• 1 cup of pumpkin
• 1 medium tomato (can also replace it with tomato paste)
• ¼ red onion
• 1 teaspoon of red chili powder
• ½ teaspoon of turmeric powder
• 2 teaspoon of cumin powder
• 4 – 5 pieces of cloves
• ½ teaspoon of cumin seeds
• ½ cup of vegetable stock
• ½ cup of almond milk (or milk of your choice)
• Cilantro to garnish

Instructions:

1. Heat oil in a pot on medium heat

2. Fry cumin seed and clove for 30 sec, then add in onion until brown

3. Add in red chili powder, turmeric powder ad cumin powder; and mix well

4. Add vegetable stock and almond milk

5. Bring to boil, then add in pumpkin and tofu

6. Cover pot and simmer for 10 min

7. While pot simmering, use hand mixer to puree tomato

8. Add tomato puree in and let it boil and simmer for another 10 min

9. Add salt to taste

10. Add cilantro to garnish before serving

Find out more about Coby at www.vegmatters.com and be sure to book yourself a home-cooked veggie meal — highly recommended!