Sayur Lemak - Indonesian | Malaysian Vegetable Curry Recipe

Name: Sayur Lemak - Indonesian | Malaysian Vegetable Curry Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Malaysian
Ingredients: 1 null Onion peeled and diced; 4 cloves Garlic peeled; 4 null Dry Red Chillies soaked in warm water; 3 stalk Lemon Grass chopped; 1 null Carrot (Gajjar) cut lengthwise; 1 null Green zucchini cut lengthwise; 1 null Brinjal (Baingan / Eggplant) cut lengthwise; 1 cup Tofu diced; 1/2 teaspoon Turmeric powder (Haldi); 6 null Basil leaves or kaffir lime leaves; 200 ml Coconut milk; 200 ml Water; 2 tablespoons Jaggery; null Salt to taste; null Oil as needed

Archana Doshi

October 18, 2021

7403 Ratings

Sayur Lemak - Indonesian | Malaysian Vegetable Curry Recipe

Time:Prep: 20 M|Cook: 40 M|Total: 1h 0min

Makes:6 Servings

Meal:Main Course

Cuisine:Malaysian

Sayur Lemak, or 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

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

Watch video recipe of Sayur Lemak - Indonesian | Malaysian Vegetable Curry Recipe

Ingredients

Other Ingredients

1 Onion, peeled and diced

4 cloves Garlic, peeled

4 Dry Red Chillies, soaked in warm water

3 stalk Lemon Grass, chopped

1 Carrot (Gajjar), cut lengthwise

1 Green zucchini, cut lengthwise

1 Brinjal (Baingan / Eggplant), cut lengthwise

1 cup Tofu, diced

1/2 teaspoon Turmeric powder (Haldi)

6 Basil leaves, or kaffir lime leaves

200 ml Coconut milk

200 ml Water

2 tablespoons Jaggery

Salt, to taste

Oil, as needed

Instructions for Sayur Lemak - Indonesian | Malaysian Vegetable Curry Recipe

To begin making the Sayur Lemak- 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. Add a little water if required.

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, zucchini and carrots sprinkle some salt and stir fry on low to medium heat until soft and cooked.

Once cooked, stir in the turmeric powder, the curry paste, coconut milk, water, salt, jaggery and stir well to combine.

Give the Sayur Lemak- Malaysian Vegetable Curry a good boil for about 2 to 3 minutes until the flavours seep in. Stir in the basil or the kaffir lime leaves. Give it a taste and adjust the salt accordingly. Once done, turn off the heat.

Turn off the heat and serve the Sayur Lemak- Malaysian Vegetable Curry along with hot steamed jasmine rice. You can also include Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls) for dessert.