Mixed Vegetable Curry

AuthorPeter Tan
14. April 2021
Time1 min read

The first thing you'll notice about the mixed vegetable curry recipe is that it offers a lot of bright colours, and that's because the vegetables involved are so colourful! We've got a good mix of vegetables: pepper/capsicum, eggplant, long bean, okra and mushroom. This is a great recipe for a vegetarian curry lover, as the Khimyan Vegetarian Curry Paste is made with vegetarians in mind - there is no garlic and onion in the paste.

When it comes to the carbs for this curry, I love serving it with either rice or yellow noodle. They absorb the flavour 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.

P/s: If you want something texture, feel free to to add the vegetarian meat substitute to the recipe. I suggest using vegetarian fish fillet - you can deep-fry the fish fillet in a saucepan before adding it into the curry. It will add some extra crunch to the curry.


  • 3 colors bell pepper (sliced)
  • 1 eggplant (diced)
  • 10 okra (sliced)
  • 100g long bean (sliced)
  • mushroom or champignon (diced)
  • 400ml water
  • 80ml coconut milk or fresh milk
  • 1 packet Khimyan Vegetarian Curry Paste


  1. Bring 400ml water to boil, then pour 1 packet of Khimyan Vegetarian Curry Paste and stir for 1 minute.
  2. Add the bell pepper, eggplant, long bean, okra and mushroom. Cover the lid and lower the heat to medium, allow the curry to simmer for about 10 minutes or until all the ingredients are cooked.
  3. You may add 80ml coconut milk or fresh milk, as you prefer, and let it simmer for another 2 minutes.
  4. Serve hot and enjoy it with rice, bread or yellow noodle.