MALAYSIAN-STYLE VEGETABLE AND COCONUT CURRY
Vegetarian cookbook writer Rose Elliot's rich coconut curry is bursting with Malaysian flavours. Serve with rice for a quick, meat-free midweek meal. Give our Indian vegetable curry a go too and serve with fresh naan breads.
Provided by Rose Elliot
Categories Lower-calorie mains
Time 35m
Yield Serves 4 (makes about 190g curry paste)
Number Of Ingredients 22
Steps:
- To make the curry paste, put the desiccated coconut into a dry frying pan and stir over a medium heat until it turns slightly golden. Remove from the heat immediately and tip it into a food processor or deep bowl suitable for using a stick blender in. You need to be speedy to make sure the coconut doesn't overcook in the hot pan and get too brown. Add the garlic, onion, lemongrass, chillies, ginger, turmeric, salt and sugar, then whizz to a thick paste.
- Heat the oil in a deep frying pan, then add the paste. Stir for a couple of minutes to cook the spices, then add the coconut milk, tamarind paste, star anise and cinnamon stick. Bring to the boil, stirring, then reduce the heat and simmer gently for 5 minutes.
- Add the parboiled carrots and the cabbage to the pan, then continue to cook gently for 10 minutes or until the vegetables are tender and the sauce is thick and glossy. Add the petits pois and cook for a few minutes more to heat through.
- Season to taste with salt and lime juice, then serve scattered with the coriander and crushed peanuts.
Nutrition Facts : Calories 465kcals, Fat 38.3g (23.5g saturated), Protein 43g, Carbohydrate 19.4g (12.1g sugars), Fiber 8.8g
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
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