Vegetable Curry - How to cook in 3 easy steps

Vegetable dishes are usually described as tasteless for those who like to eat meat, but I am convinced that they will submit to the incredible flavor of this vegetable curry prepared with a myriad of herbs and spices.

This Malaysian Chinese vegetable curry recipe is loved by all communities in Malaysia. There are other variations, but this Chinese version includes more turmeric powder and less spicy. It’s intricate flavor rivals any curries prepared with meat, and I am confident that this curry will appeal not only to vegetarians but equally enjoy by the carnivores.

Once you have got all the ingredients, the vegetable curry is easy to prepare. Let’s go through the details one by one.

The recipe and cook's note are at:

RECIPE
Ingredients:

To blend (A):
10g ginger
Four candlenuts
120g onion/shallots
10g garlic
40g lemongrass (edible part)
70g red chili
60g galangal
Two dry chili
4 tbsp cooking oil

To season and simmer (B):
1 tbsp (6g) turmeric powder
4 tbsp (28g) Malaysian curry powder
One stalk curry leaves
Three kaffir lime leaves
12g salt
15g sugar
200ml coconut milk
100ml vegetable stock (or water with 1 tsp vegetable seasoning powder)

The vegetables (C):
100g tofu puffs
150g long bean
100g cabbage
150g carrot
200g eggplant

Instructions:
- Cut all the ingredients in (A) into small pieces. For the lemongrass, use only the white section. For the chili, remove the seeds and the piths. For the galangal, make sure to remove the skin altogether.
- Blend until it becomes a smooth paste.
- Saute the curry paste over low heat until it turns aromatic.
- Add the remaining seasoning in (B).
- Add the coconut milk and vegetable stock to form a gravy.
- Add the carrot, cabbage, eggplant, and long bean follow this sequence. Add more stock if necessary along the way.
- It takes five to ten minutes until all the vegetables become soft.
- Once the vegetables are soft, add the tofu puffs.
- Remove from heat once the curry returns to a boil. Serve with plain rice.

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[RediHood]

I went through like 15 different vegetable curry recipes, ended up choosing to make yours. No regrets. Thanks broski.

[akindofmagick]

Yum!! You make Chinese cooking so accessible for home cooks! Thank you. 😁

[rambhamazouaud]

Very Nice recipe...I Will surely try it
Thank you for sharing chef

[kowyin]

Hello KB, very impressed with your presentation, it's easy to follow, instructions so clear. Going to prepare this recipe, I normally eat when in Johore Bahru. The Chinese couple serves with Fish Head or Fish Tail. Thank you. Looking forward to your future videos. Eric from Singapore

[cookbar]

Another great recipe thank you I will try it. I’ve been searching for a good healthy vegetable curry recipe with root veggies and greens to serve with a meat curry and rice. But also add chicken to it for breakfast with a roti canai and this looks perfect for that.

[confusedwolf]

Looks as if has excellent texture. The varied colours are very attractive!!

[sandrarajamani]

Why the gravy taste a bit bitter? Nevertheless the curry is thick n tasty with the spices n fresh vegetables. I will try again despite a little bit bitter. Thanks

[forexgrowthspurt]

Like the recipe but the sugar part I will leave out lol

[srimuruganshalini]

Hi sir Can i try this dish without galangal?

[dlattimer]

I'm definitely going to try this. Thanks KP