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.
Ingredients
Instructions
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.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Woonheng →Chef's Notes
The sambal recipe is similar to my Easy Vegan Sambal recipe.Sub palm sugar with other sweeteners and start with 1 tablespoon instead. Palm sugar is usually milder compared to table sugar. The palm sugar used is about 22grams or 1 1/2 tablespoons.For the vegetable stock, you can also use water and mix it with an umami seasoning or mushroom powder. For the umami seasoning made from leek, please check out Yondu.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
soooo good, but since I didn't have tofu puffs, I used firm tofu and it was less good because it didn't absorb flavor deep inside the tofu. But that was my mistake, really good curry otherwise!
Time wasn’t on my side to prepare fresh chili paste so adapted with powdered one adding turmeric powder and coriander powder. Even with powdered ones, the taste turned out great, I can imagine Chef Woon Heng’s fresh chili paste will make that curry truly special. Thank you Chef for giving so many vegetables options to experiment with and create a delicious treat each time. Love it - your plant based recipes! Thank Uuuuu once again. Namaste.
This was really delicious and I will definitely make it again.
I would hesitate to call this recipe "easy" though, with the ~30 or more active minutes for cooking the chile paste. Mine never darkened much in color (over 40 minutes) even after adding oil a few times and adjusting the heat. I wanted to err on the side of not burning the paste.
Should I expect to see some browning before it turns red, or is browning too close to burning? Should I have added more oil? (In looking at your video, it does seem like there was a lot more oil at the beginning than I used, but I did use 2 Tbsp. So next time I may adjust so it looks more like your video.)
Thanks again for the recipe!
This was fantastic. I have some family members who don’t like it spicy, so instead of jalapeños I just used red bell pepper. Instructions were great, the dish itself was delicious and delicious leftover too. I didn’t have tofu puffs so I tried to make my own by frying the tofu – they came out pretty well and everyone loved it. I want to make it again, and I’m wondering if I make the chili/pepper paste ahead, will it keep refrigerated or frozen for a few days before I make the stew? Thanks so much for your work! 🙏👌🏼👍🏼
This is amazing!
love your site, photography, videos recipes- thank you!
I made this today and it is really delicious. But it is more like a soup than a curry, next time I will use less water. I used red fresno chilies since they were the only red chili I could find. It's a little spicy, could be a bit spicier. I will make it again when I can get red jalapenos.
Did you make this recipe?
Leave a Comment