Malaysian Vegetable Curry
Immerse yourself in bold, aromatic flavors with this Malaysian Vegetable Curry, a vibrant plant-based dish that's brimming with fresh, colorful vegetables and infused with rich spices. This recipe combines creamy coconut milk, fragrant curry powder, and a hint of ground turmeric for a luxurious, golden base, while an array of tender vegetables like carrots, eggplant, baby corn, and green beans soak up the savory, spiced broth. The addition of lime juice and soy sauce brings a perfect balance of tangy and umami notes, making every bite irresistibly flavorful. Ready in under an hour, this hearty yet healthy curry is perfect for a comforting weeknight dinner or a vibrant addition to a vegetarian feast. Serve it piping hot over steamed rice or with soft flatbreads to soak up every last drop of the silky sauce.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium (diced) onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1 small (sliced) red chili
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 400 ml (1 can) coconut milk
- 250 ml vegetable stock
- 2 medium (sliced) carrot
- 150 g baby corn
- 150 g (trimmed) green beans
- 1 medium (cubed) eggplant
- 1 medium (sliced) red bell pepper
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons (chopped) fresh cilantro
- 1 to taste salt
Instructions
Heat the coconut oil in a large pot or wok over medium heat.
Add the diced onion and sauté for 2–3 minutes until it becomes translucent.
Stir in the minced garlic, grated ginger, and sliced chili. Cook for an additional 1–2 minutes until fragrant.
Add the curry powder, turmeric, and ground coriander to the pot. Stir well to toast the spices for about 1 minute.
Pour in the coconut milk and vegetable stock. Stir to combine.
Bring the mixture to a simmer, then add the sliced carrots, baby corn, green beans, eggplant, and red bell pepper.
Cover the pot and let the vegetables cook for 15–20 minutes, or until tender, stirring occasionally.
Stir in the sugar, soy sauce, lime juice, and salt to taste.
Once the vegetables are fully cooked and the flavors have melded together, turn off the heat.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8569 mg | 373% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 86.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3650 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
