A Colorful and Healthy Mixed Vegetable Curry Recipe
The first thing you'll notice about this mixed vegetable curry recipe is that it offers a lot of bright colors, and that's because the vegetables involved are so colorful! We've got a good mix of vegetables: peppers/capsicums, eggplant, longbeans, okra/lady fingers and mushroom. This is a great recipe for a vegetarian curry lover. Our Vegetable curry paste is made with vegetarians in mind - there is no garlic in the paste. If you aren't a vegetarian, feel free to to add meat to the recipe. I suggest using fish fillet - you can deep-fry the fish fillet in a sauce pan before adding it into the curry. It will add some extra crunch to the curry. When it comes to the carbs for this curry, I love serving it with either rice or yellow noodles. They absorb the flavor well and with the curry, make a truly satisfying meal. Maybe you'll have the perfect to enjoy your version of the mixed vegetable curry recipe...
This Mixed Vegetable Curry Recipe serves 4 Ingredients: • 3 peppers, finely sliced (red, yellow and green) • 1 eggplant, finely diced • 100gm long beans, finely sliced • 10 lady fingers/okra, finely sliced • some canned mushroom/champignon, finely diced • 400ml water • 80ml coconut milk or fresh milk • 1 packet Khimyan brand Vegetable Curry Paste Instructions 1.Boil the water in a wok, then pour the contents of one packet of Khimyan brand Vegetable Curry Paste into the boiling water and stir for 2 minutes to mix well. 2. Add the peppers, eggplants, long beans, lady fingers and mushroom. Lower the heat then let the curry simmer, covered, for about 7 minutes or until all the ingredients are cooked. Then, you may add 80ml coconut milk or fresh milk, as you prefer, and let it simmer for another 1-2 minutes. 3. Serve hot, with rice or yellow noodles. Customer Reviews:
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