Malaysian-style vegetable and coconut curry

Table of contents

Malaysian-style Vegetable and Coconut Curry

Experience the vibrant flavors of Malaysia with this delicious vegetable and coconut curry. This dish combines a rich, creamy coconut base with a medley of fresh vegetables and aromatic spices, creating a comforting and satisfying meal. Perfect for a cozy dinner, this curry is both vegan and gluten-free, making it a versatile option for various dietary preferences.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 can (400ml) coconut milk
1 cup vegetable broth
2 cups mixed vegetables (e.g., bell peppers, carrots, and green beans), chopped
1 cup chickpeas, cooked
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Instructions

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Mix in the curry powder, turmeric, and cumin, stirring well to coat the onions.
Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
Add the mixed vegetables and chickpeas, stirring to combine.
Simmer the curry for 20 minutes, or until the vegetables are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro and serve with lime wedges on the side.

Additional Notes

Feel free to substitute the vegetables with your favorites or whatever is in season. For added protein, you can include tofu or tempeh. Adjust the spice level by adding fresh chili or chili powder to taste.