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VEGETARIAN FRUITY CURRY TOFU

January 23, 2020

Ingredients:

  • Canned Pineapple,50 grams
  • Carrot, 1/4 piece (cut into 2cm dices)
  • Potato, 1/2 (cut into 2cm dices)
  • Tofu, 1/2 piece (sliced)
  • Pumpkin, 3 small pieces (thinly sliced to 1cm thick)
  • Broccoli, 1/4 cup (cut into small florets)
  • Vegetable Stock, 1 cup (240ml)
  • Curry Powder, 1 tablespoon
  • Coconut Milk, 2 tablespoons

Instructions:

  1. In a Thermos® Food Jar*, add in boiling water, potatoes and carrots. Leave to preheat for 10 minutes.
  2. In the meantime, heat oil in a frying pan over medium high heat, and add in pineapples and sliced pumpkins. Fry sliced pumpkins on both sides till slightly brown.
  3. Stir in curry powder and stir fry gently. Add in vegetable stock and coconut milk, and bring it to boil.
  4. Pour all water out from the Food Jar, before filling it with the boiled mixture.
  5. Add in tofu and broccoli into the Food Jar, close the lid tightly and turn the Food Jar upside down a few times to mix well.
  6. Let the Food Jar sit aside for 30 minutes of heat insulation cooking, before serving.

Photo & recipe courtesy of Thermos® Malaysia. Based on JBM-500 Food Jar.

CHAWANMUSHI

Ingredients:

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