Malaysian Vegetable Curry with Coconut Milk - Vegan Sayur Lemak Recipe

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.

Prepare the mixed vegetables by chopping the cabbage, green long beans, carrot, and Asian eggplant.

In a large pot, heat oil over medium heat until shimmering.

Add chopped onion and sauté until translucent.

Stir in minced garlic, chopped lemongrass, and dried chili; cook until fragrant.

Add curry paste ingredients, including yellow bean sauce and turmeric; cook for a few minutes until well combined.

Pour in coconut milk and bring to a simmer.

Add mixed vegetables and tofu; cook until vegetables are tender.

Stir in soy sauce, sugar, and salt; adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens