Quick and easy Beans and Vegetable Curry with long beans, chickpeas, tempeh, eggplant, and cabbage. Serve over rice for a delicious vegetarian meal. | RotiNRice.com
Beans and Vegetable Curry
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

Quick and easy Beans and Vegetable Curry with long beans, chickpeas, tempeh, eggplant, and cabbage. Serve over rice for a delicious vegetarian meal.

Course: Side Dish
Cuisine: Malaysian
Servings: 6
Calories: 363 kcal
Author: Linda Ooi
Ingredients
  • 1 packet tempeh (cut into 2-in x 1-in x ¼-in pieces) (8oz/225g)
  • 4 tbsp vegetable oil
  • 1 sprig curry leaves (stem removed)
  • 1 cup coconut milk (240ml)
  • Salt to taste
  • 1 can garbanzo beans / chickpeas (rinsed and drained) (15.5 oz/440g)
  • 1 small Chinese eggplant (cut into 2-inch pieces)
  • 4 oz long beans (cut into 2-inch pieces) (115g)
  • 3 jalapeno peppers (seeded and cut into 1-inch pieces)
  • 8 oz cabbage (sliced) (225g)
Curry Paste
  • 1 medium onion (peeled and cut into chunks)
  • 2 cloves garlic (peeled)
  • 1 inch ginger (30g)
  • ¼ cup curry powder (25g)
Instructions
  1. Blend onion, garlic and ginger with 2 tbsp water. Remove, pour into a small bowl. Mix with curry powder to form a paste.
  2. Brown tempeh on both sides with 1 tablespoon oil. Remove and set aside.
  3. In a large pot, heat 3 tablespoons oil. Add curry paste and curry leaves and stir for about 5 minutes until fragrant.

  4. Pour in coconut milk. Bring to a boil, season with salt.

  5. Add garbanzo beans, eggplant, and jalapeno peppers. Cover, reduce heat, and let it simmer for 5 minutes.
  6. Add long beans, cabbage, and tempeh and continue to cook for another 5 minutes.
    Beans and Vegetable Curry-9
  7. Serve warm with basmati rice.