Ingredients

Adjust Servings:


	3 Pearl onions peeled and chopped
	5 Garlic Cloves peeled
	1 inch Ginger roughly chopped
	3 Thai Red chilli Birds Eye Chilli
	1 teaspoon Turmeric powder
	6 Lime Leaves
	1 Lemongrass stalk chopped
	For the Malaysian Vegetable Curry
	1 Potatoes boiled and diced
	1 Carrots sliced
	5 Baby corn diced
	1 Eggplant diced
	2 stalks Spring Onion (Bulb & Greens) finely chopped with the leaves
	200ml Coconut milk
	5 Curry Leaves
	as needed Oil

Nutritional information

295

Kcal

16g

Fat

Protein

37g

Carbs

11g

Sugar

Fiber

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Malaysian Vegetable Curry

Name: Malaysian Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 Servings
Cuisine: Indian,Malaysian
Ingredients: Pearl onions: 3; Garlic Cloves: 5; Ginger: 1 inch; Thai Red chilli: 3; Turmeric powder: 1 teaspoon; Lime Leaves: 6; Lemongrass stalk: 1; For the Malaysian Vegetable Curry; Potatoes: 1; Carrots: 1; Baby corn: 5; Eggplant: 1; Spring Onion (Bulb & Greens): 2 stalks; Coconut milk: 200ml; Curry Leaves: 5; Oil: as needed

Features:

Cuisine:

Indian

The Malaysian Vegetable Curry is a satisfying combination of lemon grass along with turmeric and ginger simmered in coconut milk and steamed vegetables. Green vegetables gives the burst of color, texture and to this dish.

60mins
Serves 3
Medium

Ingredients

3 Pearl onions
peeled and chopped
5 Garlic Cloves
peeled
1 inch Ginger
roughly chopped
3 Thai Red chilli
Birds Eye Chilli
1 teaspoon Turmeric powder
6 Lime Leaves
1 Lemongrass stalk
chopped
For the Malaysian Vegetable Curry
1 Potatoes
boiled and diced
1 Carrots
sliced
5 Baby corn
diced
1 Eggplant
diced
2 stalks Spring Onion (Bulb & Greens)
finely chopped with the leaves
200ml Coconut milk
5 Curry Leaves
as needed Oil

Directions

Tasty vegetables combination with flavorful Malaysian curry paste served with hot steamed rice for dinner with family and friends.

Steps

1 Done	To make the curry paste, combine all ingredients in a food grinder and blend to make it smooth. Note: The paste will not be super fine, but coarse due to the fibers in the lemon grass.
2 Done	To roast the vegetables for the Malaysian Curry. Heat a teaspoon of oil in a stir-fry pan; add the eggplants and some salt on low to medium heat until soft and cooked. Transfer to a bowl and keep aside.
3 Done	In the same pan, heat a teaspoon of oil and stir fry the carrots and baby corn until lightly cooked. This will take about 3 to 5 minutes. Once done, keep aside.
4 Done	To make the Malaysian Curry, heat oil in a saucepan. Add the the sliced spring onions and sauté until light brown in color.
5 Done	Add the Malaysian curry paste to the onions and stir until aromatic for about a minute. Next add in the vegetables and potatoes and stir for about another minute.
6 Done	Finally, stir in the coconut milk, curry leaves and and 1/2 a cup of water. Give the curry a good boil for about 3 minutes.
7 Done	Turn off the heat and serve the Malaysian Vegetable Curry along with hot steamed rice.

Comment
Jude

Jude

I love to put my heart into every meal, as I know it makes the dining experience just that much better for the customer. I desire to grow in my career or even an opportunity to make a difference in this interesting website. To handle and stay calm despite an overwhelming number or variety of orders. I like watching TV ,studying books and taking courses. Good chefs are always improving their skills. Let the manager know how you’re becoming a better cook!