Chinese Vegetable Curry
This Malaysian-inspired Chinese vegetable curry is creamy, comforting, and incredibly flavorful. An amazing one-pot dish that is simple to prepare and ready in 30 minutes. It is also naturally vegan and gluten-free!
Servings: 3 servings
Calories: 322kcal
Ingredients
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- 1-2 tablespoons Malaysian curry powder or Indian/Thai curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon five spice powder (optional)
- 1 stalk curry leaves destemmed (optional)
- 3 small Chinese eggplant quartered, then cut into 2 inches pieces (about ½ pound/230g)*
- ½ can coconut milk full-fat or light (about 200ml or ¾ cup)
- 1 ½ cup water
- 1 medium tomato diced
- 1 cup Chinese long beans roughly sliced (about 5oz/150g)
- 1 tablespoon soy sauce or tamari/shoyu
- salt to taste
- 4-5 leaves cabbage roughly chopped
Instructions
- Heat up a tablespoon of neutral-tasting oil in a Dutch oven or soup pot over medium-high heat. Start by sauteing onion until translucent, about 2-3 minutes.1 medium yellow onion
- Then, add in garlic, ginger, curry leaves, curry powder, turmeric, and Chinese 5 spice. Fry until fragrant, about 1-2 minutes.3 cloves garlic, 2 teaspoons minced ginger, 1 teaspoon ground turmeric, ½ teaspoon five spice powder, 1 stalk curry leaves , 1-2 tablespoons Malaysian curry powder
- Pour in vegetable broth and coconut milk. Once the mixture starts boiling, add Chinese green beans, eggplant, tomato, soy sauce, and salt to taste. Bring mixture to a gentle simmer and cook over medium-low heat for 8-10 minutes, or until veggies are tender.3 small Chinese eggplant , ½ can coconut milk , 1 medium tomato, 1 cup Chinese long beans , 1 tablespoon soy sauce, salt , 1 ½ cup water
- Lastly, stir in cabbage and cook until 5 minutes or so, until all veggies have softened. Give it a taste, adding more seasonings if needed. Serve and enjoy!4-5 leaves cabbage
Notes
*Eggplant - I highly recommend using Chinese or Japanese eggplants instead of regular ones, as they are less bitter. If using regular eggplants, soak them in salt water for 30 minutes or so to remove some of their bitterness. Check out this post on how to brine eggplants for more detailed instructions.
Helpful tips
- Switch up the vegetables used - Feel free to use whatever you have. Mushrooms, broccoli, cauliflower, asparagus, sweet potatoes, okra, and bell peppers are some amazing choices.
- Add a protein source - Yuba, tofu puffs, and chunks of seitan chicken are my go-to, but you could also use tofu, chicken, fish, or beef.
- Storing leftovers - Leftover Chinese vegetable curry can be refrigerated for 3-4 days. Reheat on the stove or in the microwave before serving.
Nutrition
Calories: 322kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 755mg | Potassium: 1530mg | Fiber: 17g | Sugar: 21g | Vitamin A: 758IU | Vitamin C: 41mg | Calcium: 105mg | Iron: 4mg
