Vegetable Curry

Vegetable Curry

I don’t know how many times I’ve made this vegetable curry. It’s SO delicious! Usually I like to play around with recipes, give it my own twist or adapt it to my liking. But this veggie curry is so tasty that I didn’t really change any of the spice amounts from the original recipe. The only thing I do change is the amount or kinds of veggies I add in (for example, I like to sometimes add cauliflower, which goes really well in this dish, or I may omit the tofu puffs if I don’t have any on hand). That’s the great thing about this curry – you can add in however much of whatever you have. To be honest, I never measure the amounts of the various vegetables.

Although this is a veggie dish, it contains dried shrimps and belacan (fermented shrimp paste), which gives this curry lots of umami! I prefer to use belacan powder, which comes in a jar, is pre-roasted and super convenient. If you don’t mind driving your neighbours away with the pungent smell 🤣 you can use a 20g piece of belacan and roast it yourself. If you want to make this dish vegetarian, you can skip these two ingredients, and although I’ve never cooked it this way, I’m sure it would still be yummy.

Belacan (fermented shrimp paste) powder
Belacan Powder
Vegetable Curry

Did you make this recipe?

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(Serves 4-5)


10 dried chillies, soaked in water until soft, drained and deseeded
25g dried shrimp, soaked in water and drained
1 tsp coriander powder
2 Tbsp curry powder
1 stalk lemongrass, white part only, cut into small pieces
10g belacan powder
135g shallots, halved or cut into smaller pieces
150g carrots, chopped
80g long beans, cut into small sections

200g cabbage, chopped
150g eggplant, chopped
80g okra
5 pieces tofu puffs, halved
600 ml water
400 ml coconut milk
1/2 tsp sugar
1-2 tsp salt
100 ml coconut oil


1. Blend chillies, shrimp, coriander powder, curry powder, lemongrass, belacan and shallots with a little water until you get a smooth paste.

2. In a large pot, heat oil over medium low heat. Fry the spice paste for 15 to 30 minutes, until the oil separates and it’s quite dry. Be careful not to burn it.

3. Add in carrots first, and the water. Cover and cook on medium heat for 10-15 minutes.

4. Add in long beans, cabbage, eggplant and okra.

5. Add coconut milk and tofu puffs. Stir to mix. Cover and cook over medium low heat for 10-12 minutes or until vegetables are tender.

6. Add sugar and salt. Stir and cook for another minute.

Cooking vegetable curry


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