Ready To Cook Paste for Vegetarian Curry (200g/Pack)

Paste for Vegetarian Curry | Vegan & Allium-Free

Originating in South Asia and spreading to Southeast Asia through migration and trade, curry evolved into a uniquely Malaysian expression that blends Malay, Chinese, and Indian culinary traditions. Influenced by Indian vegetarian culture, many versions highlight vegetables and legumes, delivering a lighter and more aromatic profile.

Tean’s Gourmet Vegetarian Curry Paste embraces this spirit with a purely plant-based recipe, free from onion, garlic, and other alliums. Whether with cabbage, eggplant, carrot, potato, long beans, okra, or tofu puffs, the paste integrates seamlessly. A touch of coconut milk adds creaminess and depth, creating a wholesome curry that can be enjoyed year-round without heaviness.

[Cooking Method] 

1. Mix 1 pack of Vegetarian Curry Paste with 500 ml water and bring to a boil.

2. Add stir-fried eggplant, long beans, and okra (100 g each), tofu puffs (200 g), and cabbage (300 g). Simmer for 5 minutes until cooked.

3. Pour in 200 ml coconut milk, stir, and bring back to a boil.

Tip: Add more water for a lighter curry, or reduce liquid / simmer longer for a richer, thicker consistency.

[FAQ]

Q: Does this curry contain alliums or “five pungent spices”?

A: No. The recipe excludes onion, garlic, leek, chives, and asafoetida (as well as any derivatives). Its flavor comes from 100% plant-based ingredients such as soybean oil, galangal, lemongrass, curry powder (turmeric, star anise, clove, cardamom, cumin, fennel, cinnamon, chili, coriander), ginger, and curry leaves.

Q: Is it suitable for vegans or religious fasting diets?

A: Yes. It contains no animal-derived ingredients or alliums, making it suitable for vegan, Buddhist, Taoist, and yogic dietary practices.

Q: Can it be used as a hotpot base?

A: Absolutely. Dilute with water or broth, then adjust richness with coconut milk. Works beautifully with mushrooms, leafy greens, bean curd sheets, and root vegetables.