Malaysian Vegetable Curry

by Hoohla
Malaysian Vegetable Curry

One of my favorite vegetarian dishes got to be this Malaysian Vegetable Curry made from various vegetables and fried Tau Foo Pok cooked with curry spices and coconut milk. It is a simple dish yet and goes really well when eaten with plain white rice or stir fry rice vermicelli (mee hoon).

Malaysian Cuisine

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia’s population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians.

Malaysian Vegetable Curry Ingredients: water, french beans, cabbage, carrot, brinjal, Tau Foo Pok (Puffy Beancurd), curry powder, curry leaves, chilli paste, coconut milk, salt and pepper to taste, oil.

How to Cook Malaysian Vegetable Curry

Heat two tablespoons of oil and stir fry curry powder (and optional chili paste) and curry leaves till fragrant.

Add in half a cup of water and bring it to a gentle boil. Add in all the vegetables, one at a time in the following sequence as they cooked at different temperatures; cabbage, carrots, brinjal, french beans.

Add in another half cup of water and bring to boil. Place the lid onto the pot. Stir from time to time to make sure all the vegetables are cooked evenly. Add the tau fu pok last in your Malaysian Vegetable Curry.

Gradually stir in the coconut milk. Lower the heat to low. Continue to simmer till the vegetables are cooked and softened to your liking. Add salt and pepper to taste.

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Malaysian Vegetable Curry

Malaysian Vegetable Curry
  • Author: Hoohla
  • Category: Dinner
  • Cuisine: Malaysian
Scale

Ingredients

  • 1 1/2 cup of water
  • 150 g french beans, skinned and cut into 2 cm sticks
  • half a cabbage, roughly cut
  • 1 large carrot, skinned and sliced roughly
  • 1 brinjal, cut into 5 cm sticks
  • 6 deep fried Tau Foo Pok (Puffy Beancurd), cut into half
  • 3 generous tablespoons curry powder
  • 1 sprig of curry leaves
  • 1 tablespoon of ground chilli paste/sambal paste (optional if you like some spiciness)
  • 250 ml of coconut milk
  • salt and pepper to taste
  • 2 tablespoon of cooking oil
  • mint leaves (decoration, optional)

Instructions

  • Heat two tablespoons of oil and stir fry curry powder (and optional chili paste) and curry leaves till fragrant.
  • Add in half a cup of water and bring it to a gentle boil.
  • Add in all the vegetables, one at a time in the following sequence as they cooked at different temperatures; cabbage, carrots, brinjal, french beans.
  • Add in another half cup of water and bring to boil. Place the lid onto the pot.
  • Stir from time to time to make sure all the vegetables are cooked evenly. Add the tau fu pok last.
  • Gradually stir in the coconut milk. Lower the heat to low.
  • Continue to simmer till the vegetables are cooked and softened to your liking. Add salt and pepper to taste.
  • When about to serve, ladle into a bowl and top with mint leaves.

Keywords: Malaysian Vegetable Curry, Vegetable Curry, Curry

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