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
- 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
Heat oil in a pot on medium heat
Fry cumin seed and clove for 30 sec, then add in onion until brown
Add in red chili powder, turmeric powder ad cumin powder; and mix well
Add vegetable stock and almond milk
Bring to boil, then add in pumpkin and tofu
Cover pot and simmer for 10 min
While pot simmering, use hand mixer to puree tomato
Add tomato puree in and let it boil and simmer for another 10 min
Add salt to taste
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!
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