Vegetarian Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.4
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 140.3 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 10.4 g
- Protein: 12.8 g
View full nutritional breakdown of Vegetarian Curry calories by ingredient
Introduction
Malaysian Chinese Simple Home Cooking Malaysian Chinese Simple Home CookingNumber of Servings: 8
Ingredients
-
1 pkt 200g/7 oz Tean's Vegetarian Curry Paste
100g Brinjal (Eggplant)
100g Long Beans
100g Lady's Fingers (Okras)
200g Fried Tofu
300g Cabbage
200ml Coconut Milk
Tips
You can omit one or two ingredients if it is not available at the time you went grocery shopping. Also omit if you do not like certain vegetable.
Directions
Wash and cut off both ends of brinjal, long beans and lady's fingers. Cut brinjal into quarters and 2 inch lengths and sauteed them. Cut long beans into 2 inch lengths. Cut lady's fingers in 2 inch diagonal lenths. Cut fried tofu in halves. Wash and chop cabbage.
Mix Tean's Gourmet Vegetarian Curry Paste into 500ml water and bring to boil.
Put in the pre-sauteed brinjal, long bean and lady's finger together with fried tofu and cabbage for another 5 minutes.
Add in coconut milk, stir well and bring to boil. Serve with white rice or brown rice.
Serving Size: 8
Mix Tean's Gourmet Vegetarian Curry Paste into 500ml water and bring to boil.
Put in the pre-sauteed brinjal, long bean and lady's finger together with fried tofu and cabbage for another 5 minutes.
Add in coconut milk, stir well and bring to boil. Serve with white rice or brown rice.
Serving Size: 8