Malaysian Vegetable Curry
Are you looking for a delicious and nutritious meal that is packed with flavor and healthy ingredients? If so, you will love this Malaysian Vegetable Curry recipe! This dish is not only delicious, but it is also full of vitamins and minerals that will help you feel great and energized. Whether you are a fan of curry or are simply looking for a tasty and healthy meal, this recipe is sure to become a staple in your home.
Ingredients:
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 can of coconut milk
- 2 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced bell peppers
- 1 cup diced eggplant
- 1 cup chopped spinach
- Salt and pepper to taste
Instructions:
- In a large saucepan, heat the oil over medium heat.
- Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
- Stir in the curry paste, ginger, turmeric, coriander, and cumin, and cook for another minute or two.
- Pour in the coconut milk and vegetable broth, and bring to a boil.
- Add the carrots, potatoes, bell peppers, and eggplant, and reduce heat to medium-low.
- Simmer the curry for 15-20 minutes, or until the vegetables are tender.
- Stir in the chopped spinach and cook for another minute or two.
- Season the curry with salt and pepper to taste.
- Serve over rice or with crusty bread to soak up all the delicious sauce.
Tips:
- Feel free to use any combination of vegetables that you like in this recipe. Some other great options include zucchini, cauliflower, and green beans.
- If you prefer a thicker curry, you can add a tablespoon of cornstarch mixed with a little water to the sauce at the end of cooking to help it thicken.
- For a milder curry, you can use less red curry paste. For a spicier curry, you can add more or use a hotter variety of paste.
