What Is Singapore-Style Vegetable Curry?

Singapore-style vegetable curry is a mild, coconut-based curry packed with an assortment of vegetables and tofu. It’s flavoured with aromatic spices and a creamy, soupy curry base that’s lightly spiced, making it approachable for most palates!

The key difference between this Chinese style of curry compared to Indian or Malay curries, is that it’s a lot more liquid. You can almost drink it as a soup – I say almost, because this will depend on the spice levels! When ordering this at the stall, you will get a ladleful of the curry all over your rice – drenched is the right way to go!

Traditionally, you’ll find this curry sold at cai fan (‘cai png’, ‘curry png’, or ‘economy mixed rice’) stalls in Singapore, where it’s paired with steamed rice and other dishes. You can also find this at vegetarian stalls in Singapore, which were my go-tos when I went vegan.

Why You’ll Love This Dish

• Completely Vegan: A plant-based option that’s hearty, wholesome, and satisfying.
• Customizable: Use any vegetables you have on hand – perfect for fridge clean-outs.
• Rich but Mild: The depth of the curry and coconut milk adds a luscious creaminess that’s hard to resist.
• Quick and Easy: Minimal effort with maximum flavor.

Key Ingredients for Singapore Vegetable Curry

1. Vegetable Mix

Any vegetables of choice will work for this! I’ve tried this with all forms of vegetables.

The only thing to keep in mind is how long the vegetables will take to cook. Harder vegetables such as eggplants and potatoes will take longer to cook, so be sure to add that early in and time the rest accordingly.

In this recipe, I used:

• Cabbage: If there’s one vegetable you should definitely add, that would be cabbages! Simmered until it’s super soft and tender, it absorbs the curry and adds natural sweetness.

• Okra

• Cauliflower

• Carrot

• Eggplant (Aubergine)

• Tofu Puffs or Firm Tofu: Either one of these tofus will work – personally love tofu puffs! These act like sponges, soaking up all the delicious curry sauce.

Other vegetables:

• Potatoes or Sweet Potatoes
• Long Beans or Green Beans
• Broccoli

2. Aromatic Base Paste

This forms the base of the curry! They are your basic aromatics, and not difficult to source at all.

• Onions

• Garlic

• Ginger

• Lemongrass: Just the white inner core, sliced finely so that it blends smoother. We do not want lemongrass fibres in our curry! See this post on how to prepare lemongrass.

• Red Chillies: Use medium-heat chillies such as spur chillies for a touch of heat; adjust based on your spice preference. If you want to omit spice altogether, feel free to exclude chillies from the recipe.

3. The Curry

• Curry Powder: The heart of the curry, providing depth and warmth! Any curry powder of choice will work – yes, including meat curry powder! They don’t actually contain any meat in the ingredients, the labeling just meant that it’s for making meat-based curries. I use Baba’s.

NOTE: You can also add the curry powder with the aromatics paste in the step above! Adding the curry powder later, simply lowers the chances of the powder being burnt.

• Vegetable Stock or Water: Helps create the curry sauce and ties the ingredients together. If you don’t need to keep this vegan, try with chicken stock!

• Light Soy Sauce & Salt: I like to use a combination of light soy sauce and salt, but either or will work to season the curry.

• Sugar: Sugar will help to balance out the flavours of the curry.

• Coconut Milk: Gives the curry a creamier texture. Alternatively, you can also use evaporated milk.

Key Steps to Making Singapore Vegetable Curru

1. Prepare the Aromatic Paste

• Blend the lemongrass, onion, garlic, ginger, and chilies into a smooth paste using a blender or food processor.

• Add a splash of water if needed.

2. Cook the Aromatic Paste

• Heat 2 tbsp of oil in a large pot over low-medium heat.

• Add the blended paste and curry powder.

• Sauté for 2-5 minutes, stirring frequently, until fragrant and the oil separates from the paste.

NOTE: Constantly stir and do not use a high heat otherwise the curry will burn, leaving a bitter aftertaste.

3. Add the Vegetables

• Toss in the vegetables.

• Stir to coat the vegetables evenly with the curry paste.

4. Simmer the Curry

• Pour in the vegetable stock or water, light soy sauce, salt, and sugar.

• Add tofu.

• Bring to a boil, then reduce the heat and simmer for 5 minutes, or until vegetables are tender to preference.

NOTE: If you prefer a thicker, creamier curry, simply add less stock or water.

6. Serve and Enjoy!

• Once curry is boiling again, taste and adjust seasoning as needed.

• Turn off the heat and enjoy!

• Garnish with fresh coriander or sliced fresh chillies.

How to Serve

Vegetable Curry is best served hot over steamed rice.

One of my favourite additions would be a fried egg over the top, or with my chicken katsu cutlets! Crispy katsu cutlets with the creamy curry is a perfect match!

For an extra indulgent touch, pair it with a side of sambal chili for added spice.

Tips and Tricks

• Cabbage Secret: Don’t rush the cabbage – let it simmer until it’s melt-in-your-mouth soft.

• Thicker Curry: If you prefer a thicker curry, reduce the liquid or simmer longer.

• Adjust the Heat: Add more or fewer chilies depending on your spice tolerance. Medium heat chillies work best for this, like Spur or Fresno. Do not use bird’s eye chillies – they are far too hot! Although if that’s the vibe you’re going for… by all means!

Storing and Reheating

• Storing: Let the curry cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.

• Freezing: This curry freezes well! Portion into freezer-safe containers and freeze for up to 3 months.

• Reheating: Reheat on the stovetop over medium heat or in the microwave. If it thickens too much, add a splash of water or coconut milk to loosen it up.