Malaysian Vegetable Curry Recipe
Vegetables combined with Malaysian curry paste
The Malaysian Vegetable Curry is a delicious combination of lemon grass along with turmeric and ginger simmered in coconut milk and steamed vegetables. I like to add a lot of green vegetables to this dish as it gives the burst of color, texture and flavors. Serve the Malaysian Vegetable Curry along with hot steamed rice for dinner with family and friends. You can also include Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls) for dessert.
If you like this recipe, take a look at more Asian curry recipes
Ingredients for Malaysian Curry Paste
- 3 Pearl onions (Sambar Onions) , peeled and chopped
- 1 inch Ginger , roughly chopped
- 5 cloves Garlic , peeled
- 3 Thai Red chilli (Birds Eye Chilli)
- 1 teaspoon Turmeric powder (Haldi)
- 6 Kaffir lime leaves , or basil leave
- 1 Stalk Lemon Grass , chopped Ingredients for the Malaysian Vegetable Curry
- 1 Potatoes (Aloo) , boiled and diced
- 1 Carrot (Gajjar) , sliced
- 5 Baby corn , diced
- 1 Brinjal (Baingan / Eggplant) , diced
- 2 Stalks Spring Onion (Bulb & Greens) , finely chopped with the leaves
- 200 ml Coconut milk
- 5 Curry leaves
- Sunflower Oil , as needed
How to make Malaysian Vegetable Curry Recipe
To begin making the Malaysian Vegetable Curry Recipe, we will first make the Malaysian Curry Paste.
To make the curry paste, combine all ingredients in a food grinder and blend to make a smooth paste. The paste will not be super fine, but coarse due to the fibres in the lemon grass.
The next step is to the roast the vegetables for the Malaysian Curry.
Heat a teaspoon of oil in a wok or a stir-fry pan; add the eggplants, sprinkle some salt and stir fry on low to medium heat until soft and cooked. Once cooked, transfer to a bowl and keep aside.
Next in the same wok, heat a teaspoon of oil and stir fry the carrots and baby corn until lightly cooked. This will take about 3 to 4 minutes. Once done, keep aside.
The next step is to make the Malaysian Curry.
Heat oil in a saucepan. Add the the sliced spring onions and sauté until aromatic or light brown in colour.
Add the Malaysian curry paste to the onions and stir until you can smell the flavours for about a minute. Next add in the vegetables and potatoes and stir for about a minute.
Finally stir in the coconut milk, curry leaves and and 1/2 a cup of water. Give the curry a good boil for about 2 to 3 minutes.
Turn off the heat and serve the Malaysian Vegetable Curry along with hot steamed rice. You can also include Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls) for dessert.