Hearty Indonesian Tofu, Egg, and Potato Curry

Kari Tahu Telur Kentang (Indonesian Curry with Tofu, Eggs, and Potatoes)

Ingredients

• 4 hard-boiled eggs
• 4 pieces of tofu, cut into 8 parts and deep-fried until golden
• 2 potatoes, cut into quarters
• 1 small pack of coconut milk (approximately 200 ml)
• 1000 ml water or broth
• 5 whole bird’s eye chilies (optional for added spice)

For the Spice Paste:

• 1 red chili, deseeded
• 5 shallots
• 2 garlic cloves
• 1 tablespoon instant curry powder
• 2 candlenuts
• 1/4 teaspoon coriander powder
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon nutmeg powder
• 2 thumb-sized pieces of turmeric, peeled and finely chopped

For the Aromatics:

• 1 stalk lemongrass, bruised
• 2 cm galangal, sliced
• 1 cm ginger, sliced
• 2 kaffir lime leaves
• 1 bay leaf
• Tamarind paste (to taste)
• Salt or chicken bouillon powder (to taste)
• Sugar (to taste)

Instructions

1. Prepare the Spice Paste: Begin by blending the red chili, shallots, garlic, instant curry powder, candlenuts, coriander powder, ground black pepper, nutmeg powder, and turmeric into a smooth paste. You can use a food processor or mortar and pestle for this step.

2. Sauté the Spice Paste and Aromatics: Heat a little oil in a large pot over medium heat. Add the spice paste and the aromatics: lemongrass, galangal, ginger, kaffir lime leaves, and bay leaf. Sauté until the mixture becomes fragrant and the oil starts to separate from the paste.

3. Add the Potatoes: Once the spice paste is well-cooked and aromatic, add the potato pieces to the pot. Stir to coat the potatoes with the spice mixture.

4. Add Liquid: Pour in the water or broth and bring it to a boil. Allow it to simmer until the potatoes are almost tender.

5. Incorporate Tofu and Eggs: Gently add the hard-boiled eggs and deep-fried tofu pieces into the pot. If you like extra heat, include the whole bird’s eye chilies at this stage. Season with salt, sugar, and tamarind paste to taste.

6. Add Coconut Milk: Once the potatoes are cooked through and tender, stir in the coconut milk. Simmer the curry, stirring occasionally, until the flavors meld together and the soup has thickened slightly.

7. Final Touches: Adjust seasoning with salt and sugar if needed. Remove the pot from heat.

8. Serve: Serve the curry hot, alongside steamed rice or bread. Enjoy with additional condiments if desired.

This hearty Indonesian curry, rich with tofu, eggs, and potatoes, offers a comforting and flavorful meal that’s perfect for sharing with family and friends.