*This item will be supplied with at least 6 months above shelf life (i.e. 6 months until used by date, best before date or expiry date), with the shelf-life date being the date printed on or affixed to the item’s packaging by the manufacturer.

Product Description

Dollee also takes great pride in bringing the joy of our culturally rich Malaysian cuisine to homes both in Malaysia and all over the world

Dollee’s vision is in bringing Easy and Convenient Malaysian cuisine into everyone’s homes without compromising on Authenticity and Taste.

• Developed from age old family heritage recipes
• Combining traditional methods and modern manufacturing standards for the best flavours and qualities
• Use the finest quality fresh aromatics, herbs, spices and other ingredients
• So versatile A delicious quick meal for everyone in minutes

Dollee Vegetarian Curry Paste is in line with the rising trend of vegetarian/vegan diets.

• Contains no Onion or Garlic for Vegetarians/Vegan who do not consume these ingredients
• Versatile Vegetarian Curry Paste for cooking vegetables, chickpeas, dhall, tofu and mock vegetarian proteins

Dollee Vegetarian Curry Paste is suitable for vegetarians but just as tasty with vegetables as the other Dollee Curry Paste. Be creative with your favourite tofu and vegetables to enjoy a healthy and incredibly delicious meal.

Contains Soy and Nuts. Gluten Free.

Cooking Instructions

Serves: 5-6

Prep. Time: 20 mins

Ingredients:

1. 1 paket Dollee Vegetarian Curry Paste
2. 600ml water
3. 200g pre-sauteed aubergine, long beans, okra or vegetable of your choice
4. 300g fresh cabbage
5. 100g fried tofu puffs or firm tofu
6. 200ml coconut milk

1. Stir in 1 packet of Dollee Vegetarian Curry Paste into 600ml boiling water.
2. Add 200g of pre-sauteed aubergine , long beans, okra or other suitable vegetables of your choice with 300g fresh cabbage and 100g fried tofu puffs or firm tofu. Simmer for 10 to 15 minutes until vegetables soften.
3. Stir in 200ml coconut milk, bring to a quick boil and remove from fire. Serve hot with rice or bread.

Tips

1. For best flavour:
   • Be creative and try this curry with all your favourite veggies and even potatoes! We recommend using vegetables which are firmer and hold its form after being cooked unless you prefer a softer texture.
   • Tastes best when made with coconut milk with a fat content of 25% or higher.
   • Serve hot.
2. Spice Level:
   • for a milder curry, simply add slightly more coconut or fresh/low fat milk than required by the recipe.

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