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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the coconut oil in a large pot or wok over medium heat.

Step 2

Add the diced onion and sauté for 2–3 minutes until it becomes translucent.

Step 3

Stir in the minced garlic, grated ginger, and sliced chili. Cook for an additional 1–2 minutes until fragrant.

Step 4

Add the curry powder, turmeric, and ground coriander to the pot. Stir well to toast the spices for about 1 minute.

Step 5

Pour in the coconut milk and vegetable stock. Stir to combine.

Step 6

Bring the mixture to a simmer, then add the sliced carrots, baby corn, green beans, eggplant, and red bell pepper.

Step 7

Cover the pot and let the vegetables cook for 15–20 minutes, or until tender, stirring occasionally.

Step 8

Stir in the sugar, soy sauce, lime juice, and salt to taste.

Step 9

Once the vegetables are fully cooked and the flavors have melded together, turn off the heat.

Step 10

Garnish the curry with freshly chopped cilantro before serving.

Step 11

Serve hot with steamed rice or flatbread for a complete meal.

Nutrition Facts

Serving size	2027.4 grams (2027.4g)

Amount per serving	% Daily Value*
Calories	950

Total Fat 34.70g	44%
Saturated Fat 24.70g	123%
Polyunsaturated Fat 1.80g
Cholesterol 0mg	0%
Sodium 8569mg	373%
Total Carbohydrate 154.20g	56%
Dietary Fiber 35.40g	126%
Total Sugars 86.20g
Protein 21.60g	43%

Vitamin D 0IU	0%
Calcium 299mg	23%
Iron 17mg	95%
Potassium 3650mg	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.

Source of Calories

Fat: 30.8%

Protein: 8.5%

Carbs: 60.7%