Vegetable Curry.

This was absolutely delicious. We had this with rice and it was a meal fit for a king!


1 large eggplant – about 3 cups worth
1/4 of a pumpkin – about 2 cups worth
1 C of french beans
2 onions
8 cloves garlic, peeled
1/2 C canned chickpeas, drained
1 C canned pineapple pieces, drained
6-7 T red curry paste (I used A1 brand)
1 C water
1 can coconut cream (425ml)
1 T oyster sauce
2 T Shaoxing Huatiao wine
1 T sugar
2 C vegetable oil

Garnish: Fried Onions


Cut off the skin and remove the centres of the pumpkin and cut into chunks.

Lay the pumpkin pieces on a baking sheet lined with cooking/parchment paper. Toss with some extra virgin olive oil, and pop the baking sheet into a pre-heated oven of 220 deg C for about 15 mins or until golden brown.

Cut the eggplant into large chunks too. They will shrink when they are cooked.

Cut the onions into big chunks and roughly chop up the garlic cloves.

Trim off the ends of the french beans and cut them into half.

Heat 2 C of vegetable oil till smoking hot in a pot

Add the eggplant and fry till they are brown and about 70% cooked. Stir occasionally.

Remove the fried eggplant pieces from the oil, drain well and set aside.

By now the pumpkin should be done. Remove from the oven, and set aside.

Pour away the oil in the pot and return the pot to the stove.

Add the onions and garlic and stir fry for a minute.

Grab the curry paste. I used A1, the only brand of curry paste that I use. Once I discovered how good this was, I stocked my kitchen with it in bulk.

Add 6 to 7 T of curry paste to the onions+garlic mixture, which should by now smell really wonderful. Stir fry for a minute.

Add 1 T of oyster sauce. Stir it in.

Add 2 T of Shaoxing Huatiao wine. Stir it in.

Add 1 cup of water. Stir it in and allow the mixture to simmer for a few seconds.

Add the coconut cream. I used Kara Coconut Cream. Cream, not milk.

Stir in the coconut cream.

Add 1 T of sugar.

Allow the mixture to come to a boil.

Then add in the french beans.

And then the pumpkin.

And the eggplant that was set aside earlier.

Drain the chickpeas and pineapple.

Add 1/2 C of chickpeas to the mixture.

Add 1 C of pineapple. We really like pineapple in this curry. I usually add in the whole lot from one can.

Stir the mixture gently and cook in medium heat for about 5 minutes or until all ingredients are heated through and cooked.

Garnish with fried onions and serve with rice. Yum!

You can find the photos-free recipe for printing here. (large file, please wait for it to download & display)

Main Blog – Story of Bing


  1. Hey Shi Fu, your step by step guide is really very easy to follow and clear. Just as if I’m standing right there watching you cook. =P Didn’t know that cooking vegetable curry can be so easy. The vegetable curry turned out very well! It’s REALLY GOOD and YUMMY! The combination of pumpkin, pineapples and eggplant is very unique too and not as gelat as chicken curry. I will be making it again very soon! =)

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