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MALAYSIAN STYLE VEGETABLE CURRY

Preethi Prasad
Malaysian cuisine is a beautiful blend of diverse cultures and influences—Malay, Chinese, Indian, and even indigenous recipes converge to create vibrant, complex dishes. One such dish is the Malaysian Style Vegetable Curry—a hearty and aromatic dish that celebrates the bounty of fresh vegetables with a delicate balance of spices.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine MALAYSIAN
Servings 4

Equipment

  • 1 Heavy Bottom Pan
  • 1 Spatula
  • 1 Sauce Pan

Ingredients
  

  • 2 Tbsp Any Neutral Oil
  • 2 Nos Small Eggplant / Brinjal Cut into 2" Long pieces
  • 6 Nos Okra / Bhindi tips removed and Sliced
  • 1/2 Cup Roughly Chopped Cabbage
  • 1 No Tomato Cut into wedges
  • 5 Nos Mushrooms washed and cut into halves
  • 5 Nos Tofu Puffs cut into halves
  • 1.5 Tsp Chili Sambal Paste
  • 1/2 Tsp Turmeric
  • 1 Sprig Curry Leaves
  • 3/4 Cup Coconut Milk
  • 1 Tsp Curry Powder
  • 1 Tbsp Lime Juice
  • 1 Tablespoon Palm Sugar
  • 2 Cups Vegetable Stock
  • 1 No Pandan Leaf Knotted
  • Salt to Taste

Instructions
 

  • Heat 1 Tbsp oil in a wide bottom Pan . Fry the eggplant sticks for 1-2 minutes or until the skin turns slightly darker. Remove them and transfer them on to a Paper towel.
  • In a Saucepan add water and bring to boil. Blanch the okra for a minute. Drain the water and keep it aside.
  • Add the remaining oil to the wide bottom pan .Sauté the Chili Sambal Paste for about 7-8 minutes.
  • Now add curry powder and Turmeric and continue to sauté for a few seconds until fragrant.
  • Next add Vegetable Stock, tofu puffs , mushrooms and pandan knot. Cover the pan Bring it to boil and let it simmer on medium flame for about 10 minutes.
  • As the broth is simmering add tomatoes ,eggplant and curry leaves
  • Season with Palm Sugar and Salt to taste. Once the cabbage is nice and crisp add the blanched Okra and coconut milk and simmer for about 2-3 minutes.
  • Lastly add in the lime Juice and mix well. Taste the curry and adjust seasoning
  • Remove the Pandan Leaf before serving with steaming hot rice. Enjoy with some Keropok or Chips.

Notes

  1. I have used storebought Chili Sambal Paste (Vegetarian ). You can make it at home as well.
  2. I have used store bought Coconut Milk.
  3. I have used Store Bought Malaysian Curry Powder(Vegetarian ). This can be made at home as well.
  4. Variations:
    • Protein Add-ins: You can add tofu, tempeh, or chickpeas for added protein.
    • Vegetarian Option: Stick with all vegetables and coconut milk for a creamy, vegan delight.
    • Spice Levels: Adjust the chili and curry powder based on how spicy you like your curries.
    • Malaysian vegetable curry is best served with a bowl of steaming white rice—its subtle sweetness and fluffy texture help to balance out the intense flavors of the curry. You can also serve it with roti or naan, which are perfect for dipping into the rich curry sauce.
      For a more complete meal, you might consider pairing it with Acar (a tangy pickled vegetable dish) which add extra layers of flavor and heat to the meal. Iced teh tarik (Malaysian Style tea) is a popular drink choice, offering a cool and refreshing balance to the spicy warmth of the curry.
Keyword Curry with coconut milk, Easy Vegetable Curry, Healthy Vegetable Curry, Homomade Vegetable curry, Malaysian Comfort food, Malaysian Curry Recipe, MALAYSIAN STYLE VEGETABLE CURRY, Traditional Malaysian Curry, Vegetable Curry Recipe, Vegetarian Curry with Coconut milk