Best 2 Malaysian Vegetable Curry Recipes

**Unveil the vibrant flavors of Malaysian vegetable curry, a delectable symphony of fresh vegetables, aromatic spices, and rich coconut milk. This delightful dish embodies the harmonious blend of culinary traditions, showcasing the best of Malaysian cuisine. From the tangy tamarind to the fragrant lemongrass, each ingredient contributes its unique essence, resulting in a captivating symphony of tastes and textures. Embark on a culinary journey with our diverse collection of Malaysian vegetable curry recipes, each offering a distinct interpretation of this beloved dish. Whether you prefer a classic rendition or a contemporary twist, our curated selection guarantees an unforgettable gastronomic experience.**

**Recipes included:**

* **Classic Malaysian Vegetable Curry:** Experience the authentic flavors of this traditional recipe, featuring a medley of fresh vegetables simmered in a flavorful broth of coconut milk, tamarind, and aromatic spices.

* **Nonya Vegetable Curry:** Discover the culinary heritage of the Peranakan community with this Nonya-style vegetable curry. Influenced by Chinese and Malay flavors, this dish tantalizes the taste buds with its unique blend of spices and the addition of dried shrimp.

* **Thai-Inspired Vegetable Curry:** Embark on a culinary adventure with this Thai-inspired vegetable curry, where the vibrant flavors of lemongrass, galangal, and kaffir lime leaves dance together in a harmonious blend.

* **Easy Weeknight Vegetable Curry:** Craving a quick and flavorful meal? This easy weeknight vegetable curry has you covered. With minimal preparation and cooking time, you can whip up a delicious and satisfying curry that's perfect for busy weeknights.

* **Roasted Vegetable Curry:** Elevate your culinary skills with this roasted vegetable curry. Roasted vegetables add a delightful smoky flavor to the rich and creamy coconut-based sauce, creating a dish that's both visually appealing and incredibly flavorful.

Here are our top 2 tried and tested recipes!

MALAYSIAN VEGETABLE CURRY

Malaysian Vegetable Curry image

Make and share this Malaysian Vegetable Curry recipe from Food.com.

Provided by Wendys Kitchen

Categories Curries

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 medium onions
4 -6 garlic cloves
1 inch ginger, peeled
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

Steps:

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

Nutrition Facts : Calories 296.7, Fat 13.7, SaturatedFat 10, Cholesterol 17.7, Sodium 136.6, Carbohydrate 41.5, Fiber 4.5, Sugar 25.5, Protein 5.1

SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)

Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot) image

One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.

Provided by Aussie-In-California

Categories Curries

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

1 onion
5 garlic cloves
3 lemon grass root
3 inches fresh ginger, root peeled
6 macadamia nuts or 6 cashews
1 teaspoon coriander powder
1 1/2 tablespoons turmeric
1 -2 teaspoon salt
3 dried kaffir lime leaves
2 bay leaves
1/2 teaspoon dried chili pepper flakes (to taste)
1 teaspoon dried shrimp, ground
2 potatoes, peeled
2 cups cabbage, chopped
2 cups cauliflower florets
3 carrots, peeled
1 zucchini
1 cup green beans
1 (14 ounce) can coconut milk
1/4 cup peanut oil
2 cups water
steamed rice
fresh cilantro
lime slice

Steps:

In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.

Nutrition Facts : Calories 324.2, Fat 21.9, SaturatedFat 12.5, Sodium 469.5, Carbohydrate 30.5, Fiber 7, Sugar 9.6, Protein 5.8