Vegetable Curry

Vegetable Curry

Vegetable Ingredients:

  • 500g Cabbage – cut to big leaves
  • 10 okra – cut halve
  • 2 potatoes – cut into diagonal
  • 1 Carrot – cut into diagonal
  • 2 eggplant – cut into diagonal
  • 20 Long beans – cut to about 2 inch long
  • 2 stalk lemon grass – bruise

Other Ingredients:

  • 10 pcs tofu puffs
  • 1 pack fried tofu skin, broken to bite size

From 1 grated coconut:

  • 300ml Thick coconut milk extract
  • 1000ml thin coconut milk extract

Curry Ingredients:

  • 1 pack (200g) mix vegetables curry paste
  • 100g spicy mixed vegetarian curry paste (Optional, good to have)
  • 1 tbsp. england curry powder (Optional, good to have – for colouring purpose)
  • 4 tbsp. cooking oil


  • 1 tbsp. Sugar
  • 2 tbsp. vegetable concentrate
  • Salt to taste

Cooking Directions:

  • In a large pot, heat cooking oil and fry the mix vegetables curry paste + spicy mixed vegetarian curry paste and lemon grass until aromatic.
  • Add all the vegetables, stir to combine except cabbage.
  • Pour in thin coconut milk extract, mix well with the vegetables and bring to boil.
  • Add the tofu puffs and fried tofu skin, bring to boil again until the tofu puff and skin soften.
  • Then gradually add the cabbage by batches.Continue to boil it until the cabbage soften.
  • Lastly add the thick coconut milk, england curry powder and seasoning. Bring to boil then simmer for 10mins.(Adjust seasoning to your liking)
  • Enjoy the vegetable curry with hot steam rice or noodles.




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