MALAYSIAN-STYLED VEGETABLE CURRY
This Malaysian-styled Vegetable curry is the BEST way to enjoy a variety of spring and summer vegetables in one bowl. Just look at how amazing the color is. Each bite is packed with spicy heat with delicious vegetables.
Provided by woonheng
Categories Curry Main Course
Time 2h
Number Of Ingredients 23
Steps:
- In a 1 ½-quart saucepan, heat 1 cup of the oil to 350°F. Fry the eggplant sticks, in small batches, for about 1 to 2 minutes or until the skin turns slightly darker. Using a pair of tongs, transfer to paper towels to drain.
- Fill another saucepan with water and bring to a boil. Blanch the okra for 1 minute. Drain and set aside.
- Make the chile paste: Place the jalapeños, shallot, garlic, lemongrass, galangal, and 2 tablespoons of oil in a food processor. Blend into a fine paste. (Alternatively, you can also use a mortar and pestle to pound the ingredients.)
- Heat a 5-quart Dutch oven over medium-low heat, add the remaining 2 tablespoons of oil, then sauté the chile paste, stirring often, until the chile turns a darker shade of red, 20 to 30 minutes. Add more oil if the pan starts to look dry along the way.
- Add the cumin, coriander, and turmeric, and continue to sauté for a few more seconds until fragrant.
- Add the vegetable stock, tofu puffs, pandan knots, and bring it to a boil. Cover the pot with a lid and simmer for 10 minutes over medium-low heat.
- After 10 minutes, uncover the pot. While the broth is simmering, add the cabbage, tomatoes, eggplant, lime leaves, and curry leaves. Use the back of the spatula to immerse the vegetables in the broth if needed.
- Season with palm sugar, salt, and mushrooms seasoning. Taste and adjust the seasoning if needed.
- Once the cabbage is as crisp-tender as you like, add the okra and coconut milk, then simmer for another 2 to 3 minutes.
- Swirl in the lime juice, taste, and adjust the seasoning if needed. Remove the pandan leaves before serving.
MALAYSIAN VEGETABLE CURRY
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
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
VEGETABLE CURRY (MALAYSIAN CHINESE STYLE)
Vegetable dishes are usually described as tasteless for those who like to eat meat, but I am convinced that they will submit to the incredible flavor of this vegetable curry prepared with a myriad of herbs and spices.
Provided by KP Kwan
Categories Curry
Time 45m
Number Of Ingredients 22
Steps:
- Cut all the ingredients in (A) into small pieces. For the lemongrass, use only the white section. For the chili, remove the seeds and the piths. For the galangal, make sure to remove the skin altogether.
- Blend until it becomes a smooth paste.
- Saute the curry paste over low heat until it turns aromatic.
- Add the remaining seasoning in (B).
- Add the coconut milk and vegetable stock to form a gravy.
- Add the carrot, cabbage, eggplant, and long bean follow this sequence. Add more stock if necessary along the way.
- It takes five to ten minutes until all the vegetables become soft.
- Once the vegetables are soft, add the tofu puffs.
- Remove from heat once the curry returns to a boil. Serve with plain rice.
Nutrition Facts : Calories 889 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 60 grams fat, Fiber 11 grams fiber, Protein 37 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 3101 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)
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
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
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