How to make Malaysian Vegetable Curry - Malaysian style vegetable curry.

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

Main Ingredients : Button mushrooms (बटन मशरूम), Carrots (गाजर)

Cuisine : Malaysian

Course : Main Course Vegetarian

Malaysian Vegetable Curry Recipe Card

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.

For more recipes related to Malaysian Vegetable Curry checkout Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic, Mirchi Mushroom . You can also find more Main Course Vegetarian recipes like Shravani Bhinda, Mushroom Soywadi Masala, Piquant Potatoes In Jackets, Baingan Bharta With Soya Granules.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Malaysian Vegetable Curry Recipe

  • Button mushrooms sliced 10-12

  • Carrots cut into ½ inch pieces 2 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.