Mixed Vegetable Curry Recipe
A hearty, flavorful, and wholesome Mixed Vegetable Curry that’s packed with nutritious ingredients and fragrant spices. This plant-based dish is perfect for a comforting meal and pairs beautifully with rice or flatbread!
Why You’ll Love It:
✅ Rich & Creamy: The combination of coconut oil and evaporated milk makes this curry irresistibly creamy.
✅ Full of Nutrients: Packed with fiber, plant-based protein, and essential vitamins from fresh vegetables.
✅ Customizable: Easily make it vegan by swapping dairy milk with plant-based milk.
✅ Perfect Comfort Food: Warm, hearty, and satisfying—great for any occasion!
Ingredients You’ll Need:
Vegetables & Protein
- 100g Long Beans
- 1 Brinjal (Eggplant)
- 10 pieces Okra
- 1 small bunch Cabbage
- 2 Potatoes, cubed
- 10 small pieces Tofu Skin (Fuchok)
- 5 pieces Fried Tofu (Taupok)
- 4–5 stalks Lemongrass
Seasonings & Flavour Enhancers
- Half a pack ‘Cili Giling’ 3-in-1 Chili Paste (Garlic-free option available for vegetarians)
- Half a pack Curry Seasoning Paste
- Extra Virgin Coconut Oil (According to taste)
- 200g Evaporated Milk (or plant-based milk for a vegan option)
- ½ tsp Sea Salt / Rock Salt
- 2 tsp Raw Cane Sugar
- 2 tsp Vegetarian Seasoning Powder
- 4 tbsp Soy Sauce
Instructions
Step 1: Prepare the Ingredients
1. Cut long beans, brinjal, and okra into pieces. Blanch them and set aside.
2. Dice potatoes into small cubes and deep fry until golden brown. Remove and set aside.
3. Soak tofu skin (fuchok) in warm water to soften.
Step 2: Prepare the Curry Paste
4. In a small bowl, mix the 'Cili Giling' chili paste, curry seasoning paste, 1 teaspoon of CFO Raw Cane Sugar, and some water. Stir well.
Step 3: Cooking the Curry
5. Heat the Extra Virgin Coconut Oil in a pan and fry the lemongrass until aromatic.
6. Add the prepared chili-curry paste mixture and stir-fry. Pour in the Soy Sauce while stirring.
7. Add in tofu skin, fried potatoes, and fried tofu. Stir-fry, then add cabbage.
8. Pour in some water, add seasoning if needed, and cover the pot. Let it simmer on low heat until the potatoes are soft.
9. Lastly, add the blanched long beans, brinjal, and okra. Let it boil slightly.
Step 4: Final Touch
10. Pour in evaporated milk (or plant-based milk) and stir well. Let it boil on high heat for a few minutes, then turn off the heat.
Enjoy your Mixed Vegetable Curry with a bowl of steaming rice or crispy flatbread for a complete and delicious meal!
Try It & Share Your Creation!
We’d love to see your Mixed Vege Curry! Tag us in your cooking posts using #CookwithCountryFarmOrganics and share your healthy culinary creations with us. Happy cooking! 🍛💚
*Please be advised that product images are for illustrative purposes. Actual product packaging and labelling may vary due to ongoing product enhancements. Rest assured, the high-quality standards you expect remain consistent.
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