Malaysian Vegetable Curry | Best Homemade Malaysian Curry Recipe | Tasty Vegetable Curry | FoodFood

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

curry paste

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade spice mix can be lower in sodium and tailored to taste.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often more accessible.

Heat 2 tablespoons of oil in a non-stick pan.

Add 1 teaspoon of red curry paste and 130 grams of bhuna masala; sauté until fragrant.

Slice 4 inches of lemongrass root and add it to the pan.

Add 10-12 sliced button mushrooms, 1 medium carrot cut into 1/2 inch pieces, 1/4 cup corn kernels, and 10-12 baby corn; mix well.

Add 1 cup of water and cover the pan to cook.

Cut 50 grams of hard tofu into triangle pieces and add to the pan.

Add 10-12 broccoli florets and mix well; cook for 2-3 minutes.

Pour in 1 cup of coconut milk and mix well.

Tear and add 8-10 fresh basil leaves; mix again.

Serve hot in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens