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Malaysian Vegetable Curry

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Malaysian style vegetable curry.

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

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Malaysian Vegetable Curry

Main Ingredients

Button mushrooms, Carrots

Cuisine

Oriental

Course

Main Course-Veg

Level Of Cooking

Medium

Calories

1157

Carbohydrates

71

Protein

24.4

Fat

85.8

Fibers

26

Ingredients

  • 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

Method

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.

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