Malaysian vegetable curry
Savor the rich flavors of Malaysia with our hearty vegetable curry recipe. Made with fresh sweet potatoes, cauliflower, green beans, and a custom curry paste, all simmered in creamy coconut milk. Perfect for a wholesome weeknight dinner!
- 27 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Malaysian vegetable curry is a delightful and aromatic dish that is both hearty and healthy. It combines a rich blend of spices with vegetables, delivering a burst of flavors in every bite. This recipe is perfect for a cozy dinner and is sure to satisfy both vegetarians and non-vegetarians alike.
Ingredients:
Instructions:
- Finely chop the onion.
- Peel and cut the sweet potatoes into chunks.
- Cut the cauliflower into florets.
- Trim and cut the green beans into 2-inch pieces.
- Heat a large pot over medium heat and add a bit of oil once hot.
- Add the chopped onion and sauté for about 5 minutes or until the onion becomes soft and translucent.
- Add the curry paste to the pot and cook for another 2-3 minutes, stirring constantly to release the flavors and aromas.
- Stir in the sweet potato chunks, ensuring they are well coated with the curry paste.
- Cook for about 5 minutes, stirring occasionally.
- Pour in the coconut milk, stirring well to combine with the spices and sweet potatoes.
- Bring the mixture to a gentle boil.
- Add the cauliflower florets and green beans to the pot.
- Reduce the heat to low, cover the pot, and let the curry simmer for about 20-25 minutes, or until all the vegetables are tender.
- Taste the curry and adjust the seasoning as needed. You may add salt, pepper, or a pinch of sugar to balance the flavors.
- Once the vegetables are fully cooked and the flavors have melded together, remove the pot from heat.
- Serve the Malaysian vegetable curry over steamed rice or with naan bread.
Tips:
- Cut vegetables into uniform sizes to ensure they cook evenly.
- Taste and adjust seasoning as needed, adding salt or curry paste to balance the flavors.
- Serve with steamed rice or flatbread like naan or roti for a complete meal.
- Use fresh vegetables for the best texture and flavor.
- Garnish with fresh cilantro or a squeeze of lime for a fresh burst.
Cooking Malaysian vegetable curry is a wonderful way to bring the rich and diverse flavors of Malaysia into your kitchen. By following these steps and tips, you'll create a delicious, comforting dish that's sure to impress family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 10g | 26% |
| Sugar 14g | 14% |
| Fat | |
| Fat 14g | 17% |
| Saturated 12g | 41% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1080ug | 120% |
| Choline 80mg | 15% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.21mg | 17% |
| Vitamin B3 2.21mg | 14% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 76% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 2.89mg | 26% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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