Super Easy Curry Vegetables Recipe 咖喱菜 Curry Chap Chye Recipe (Chap Cai) Chinese Vegetables

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables enhance flavor and nutrition.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a cost-effective protein alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: cumin + turmeric

Homemade blends can reduce costs and customize flavor.

Rehydrate and cut dried chili into small pieces, removing seeds for less heat.

Soak dry shrimp in water for 15 minutes until soft.

Blend dried chili, dry shrimp, coriander seed powder, curry powder, lemongrass, blin, and oil into a spice paste.

Heat a pot over medium-low heat and fry the spice paste, stirring to prevent burning, until oil oozes out, about 15-30 minutes.

Add in 1 whole carrot, 150 g long beans, and 200 g cabbage to the pot.

Pour in 600 mL of water, cover, and steam for 10-15 minutes.

After steaming, add in 150 g eggplant and 80 g ladies fingers, along with 400 mL of coconut milk.

Add 5 pieces of tofu puff, cut in half, and stir gently.

Cover and cook for another 10-12 minutes until vegetables and tofu are tender.

Add half a teaspoon of sugar and 2 tablespoons of salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens