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Karma Waters Recipe

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Vegetable Curry

Vegetable Curry

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 4 People

Vegetable Curry


  • Red long beans x 10 pcs long
  • Green long beans x 10 pcs long
  • Potato x 3
  • Carrot x 2
  • Corn x 1 ear (pick the seeds out)
  • Tomato x 2
  • Garlic x 6 cloves
  • Ginger x 1 thumb
  • Onion x 1/2
  • Coconut milk x 100ml
  • Curry powder x 4 tsp
  • Cinnomon powder x 2 tsp
  • Vegan stock x 4 tsp
  • Vegetables cooking oil x 3 TBSP
  • Coriander x ½ handful (chopped small)


  1. Peel garlic & ginger then mash them fine. Set aside
  2. Chop fine onion and set aside
  3. Wash tomato then chop them into small pieces
  4. Chop potato and carrots into cubes, then boil them for 10 minutes or until soft. Drain it and dry aside. Don't throw away the boiling juice, save it for later use
  5. When you are finished, you should have something that resembles like in the pictures.
  1. Heat the soup pot with oil, stir-fry mased garlic & ginger, add curry powder then stir well. Put in onion then tomato then stir until tomato are disolved.
  2. Place long beans & corn, stir for a while then add carrot, potato and keep stir-frying for 5 minutes. Add the rest of spices and stir the mixture well until all the ingredients are well absorbed.
  3. Place the boiling juice into the veg curry & coconut milk, stew it until solid and thick like an Indian curry style.


- Vegetable curry can be served with Roti or rice or bread.

- Add mint chutney or peanut chutney for your choice.