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

Quick and easy Beans and Vegetable Curry with long beans, chickpeas, tempeh, eggplant, and cabbage. Serve over rice for a delicious vegetarian meal.
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Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Course: Side Dish
Cuisine: Malaysian
Servings: 6
Calories: 363kcal
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

  • Blend onion, garlic and ginger with 2 tbsp water. Remove, pour into a small bowl. Mix with curry powder to form a paste.
  • Brown tempeh on both sides with 1 tablespoon oil. Remove and set aside.
  • In a large pot, heat 3 tablespoons oil. Add curry paste and curry leaves and stir for about 5 minutes until fragrant.
  • Pour in coconut milk. Bring to a boil, season with salt.
  • Add garbanzo beans, eggplant, and jalapeno peppers. Cover, reduce heat, and let it simmer for 5 minutes.
  • Add long beans, cabbage, and tempeh and continue to cook for another 5 minutes.
    Beans and Vegetable Curry-9
  • Serve warm with basmati rice.

NUTRITION

Calories: 363kcal
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