Kari Sayur Recipe

Name: Kari Sayur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Oil; 2 Medium sized onions; 2 to 3 Whole red chillies; 4 Cloves of Garlic; 2.5 teaspoons Ginger; 1.5 teaspoons Cumin powder; 2 teaspoons Coriander powder; 1 teaspoon Turmeric powder; 2 to 3 teaspoons Curry powder; 1 to 2 teaspoons Galangal; 2 Stalks of lemon grass; 1.5 cups Vegetables like eggplant, cabbage, carrots, babycorn, broccoli, snap pea, mushrooms, onions, red bell pepper everything should be chopped into big pieces; 3 cups Thick Coconut Milk; 3 to 4 slices of tofu; Salt to taste; 1 teaspoon Brown sugar

Servings: persons

2 tablespoons Oil
2 Medium sized onions
2 to 3 Whole red chillies
4 Cloves of Garlic
2.5 teaspoons Ginger
1.5 teaspoons Cumin powder
2 teaspoons Coriander powder
1 teaspoon Turmeric powder
2 to 3 teaspoons Curry powder
1 to 2 teaspoons Galangal
2 Stalks of lemon grass
1.5 cups Vegetables like eggplant, cabbage, carrots, babycorn, broccoli, snap pea, mushrooms, onions, red bell pepper everything should be chopped into big pieces
3 cups Thick Coconut Milk
3 to 4 slices of tofu
Salt to taste
1 teaspoon Brown sugar

1
Take all the vegetables and blanch them well in enough water. Just for 2 to 3 minutes. Everything has to be al-dente kind. Leave them aside.
2
Take onions, fresh red chillies, ginger, garlic, galangal, and lemon grass and grind it to a paste with just little bit of water.
3
On the other side, heat up a wok in medium heat and add oil to it. Take the paste that we have already prepared and add it to the oil and saute for few seconds, till it releases flavors. Do not burn it. Keep the heat low.
4
Now, add the coconut milk and use a little water if needed. And, add the curry powder, turmeric powder, coriander, cumin, and let it simmer for few minutes.
5
Add, the already blanched vegetables as mentioned in the ingredient list. Lot of recipe call for Okra also. Do not cut okra into small pieces, just cut them into two big slices or so. And, also add the tofu, salt and sugar.
6
Mix everything well and let it simmer for two more minutes and then it is done. Remove it from stove and serve it hot with plain boiled white rice, jasmine rice or brown rice.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons Oil, 2 Medium sized onions, 2 to 3 Whole red chillies, 4 Cloves of Garlic, and more.

Yes, Kari Sayur falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kari Sayur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions