Easy Curry Vegetables

Most of the days I indulge in meals that involve meat. Then there are days when I try to have vegetarian dishes but my knowledge of making Asian vegetarian dishes (not mock meat) are so limited that most of the time I fallback to what I know in the past. Curry vegetables is the easiest vegetarian recipe that I love to cook and liked by my other half as well.


  • 600ml Water or Stock
  • 150g French Beans/Long Beans, skinned and cut into 2cm sticks
  • 100g Cabbage, roughly cut
  • 1 large Carrot, skinned and sliced roughly
  • 2 to 3 dried Beancurd sticks, break into pieces
  • 2 baby potatoes, skinned and quartered
  • 3 generous tablespoons of Ayam brand curry powder
  • 1 sprig of curry leaves
  • 1 tablespoon of grinded chilli paste/sambal paste (optional if you like some spicyness)
  • 500ml Coconut Milk
  • Salt and pepper to taste


  1. Heat two tablespoon of oil and stir fry curry powder and curry leaves till fragrant.
  2. Add in stock and bring to a gentle boil.
  3. Add in all the vegetables.
  4. Bring to a boil.
  5. Gradually stir in the coconut milk.
  6. Continue to simmer till the vegetables are cooked and softened to your liking.
  7. Add salt and pepper to taste.

Note: I did not have Tao-Fu-Pok, Okra and Brinjal in my fridge so I have omitted them. Usually they are found in the curry so you can choose to the list of ingredients.

I have also cooked stir fry vermicelli (no meat) and added ladlefuls of curry vegetables (I like my noodles dripping wet!) and I truly enjoyed this simple combination.


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