Malaysian Vegetable Curry Recipe - Malaysian style vegetable curry.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Button mushrooms, Carrots

Cuisine : Oriental

Course : Main Course_Veg

Malaysian Vegetable Curry

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Malaysian Vegetable Curry Recipe - How to make Malaysian Vegetable Curry


Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Button mushrooms sliced10-12

  • Carrots cut into ½ inch pieces2 medium

  • Corn kernels 1/4 cup

  • Baby corns

  • Broccoli florets 10-12

  • hard tofu 50 grams

  • Oil 2 tablespoons

  • Red curry paste 1 teaspoon

  • Bhuna masala 130 grams

  • Lemon grass roots 4 inch

  • Coconut milk 1 cup

  • Fresh basil leaves 8-10


Step 1

Heat oil in a non-stick pan, add red curry paste and bhuna masala and saute.

Step 2

Slice lemon grass root and add to the pan. Add mushrooms, carrots, corn and baby corns and mix well.

Step 3

Add 1 cup water, cover and cook. Cut tofu into ½ inch triangles and add to the pan. Add broccoli florets and mix. Cook for 2-3 minutes.

Step 4

Add coconut milk and mix. Tear and basil leaves and mix well. Put into a serving bowl and serve hot.