Malaysian Vegetable Curry Recipe

Name: Malaysian Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Paste; 2 medium onions; 4 -6 garlic cloves; 1 inch ginger, peeled; Curry; 2 potatoes, cut into 8ths; 2 carrots, cut into 1/2 inch chunks; 2 zucchini, sliced thickly; 1 1/2 cups cauliflower florets; 1 green capsicum, cut into chunks; 2 tomatoes, skin removed quartered; 2 -3 green chilies, left whole cut slits; 2 -3 tablespoons malaysian fish curry powder; 2 tablespoons chili powder (or to taste); 1 teaspoon turmeric powder; 1 cup coconut milk; 1 1/2 cups chicken stock; 4 tablespoons ghee; salt; 3 -4 curry leaves

Servings: persons

Paste
2 medium onions
4 -6 garlic cloves
1 inch ginger, peeled
Curry
2 potatoes, cut into 8ths
2 carrots, cut into 1/2 inch chunks
2 zucchini, sliced thickly
1 1/2 cups cauliflower florets
1 green capsicum, cut into chunks
2 tomatoes, skin removed quartered
2 -3 green chilies, left whole cut slits
2 -3 tablespoons malaysian fish curry powder
2 tablespoons chili powder (or to taste)
1 teaspoon turmeric powder
1 cup coconut milk
1 1/2 cups chicken stock
4 tablespoons ghee
salt
3 -4 curry leaves

1
Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
2
In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
3
In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
4
Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
5
Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
6
Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
7
Add each vegetable in order - those that take longer to cook are added first
8
Simmer until just tender, or to your liking of crispness, remove from heat promptly
9
Serve hot with bread, Roti or steamed rice.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Paste, 2 medium onions, 4 -6 garlic cloves, 1 inch ginger, peeled, and more.

Yes, Malaysian Vegetable Curry falls under the Soups & Stews 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.

Malaysian Vegetable Curry

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