Vegetarian Curry

Vegetarian Curry
Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


Malaysian Chinese Simple Home Cooking Malaysian Chinese Simple Home Cooking
Number of Servings: 8


    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


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.


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

Rate This Recipe