Malaysian Style Curry
A simple creamy and delicious curry made with a variety of healing spices & a ton of flavor. Can be enjoyed with grains of choice or vegetable patties to create a wholesome, satiating & nourishing meal. This recipe is completely Whole Food Plant Based, Vegan, Gluten Free, & Oil Free, quick, easy to make and super versatile. Hope you enjoy it as much as we do!
Ingredients
- Curry:
- 2 shallots sliced
- 4 cloves Garlic minced
- 1 stalk Lemongrass halved and bruised
- 2 whole red chilies or 1/2 tsp chili flakes add as per spice tolerance but remember curry powder also has some heat
- 1/4 cup Mixed Peppers diced
- 2-3 tsp Malaysian Curry Powder depends on how much you enjoy curry (Recipe given below)
- 1 cup vegetables of choice we used baby corn, cut in rounds & broccoli florets,blanched
- 1.5 cups Coconut Milk
- 1 tsp Coconut Sugar optional
- 1/4 cup Water
- 1 Tbsp Tapioca Starch
- 1 tsp Kelp Powder
- 2 Tbsp Tamarind Pulp
- 2 stalks Green Onions diced
- Roasted & Crushed Peanuts optional
- Fresh Cilantro or Microgreens
- Salt & Pepper to taste
- Juice of fresh lemon
- Sweet Potato Patties:
- 1 large Sweet Potato can use any variety, steamed and mashed
- 2-3 Tbsp Chickpea Flour
- 2-3 Tbsp Millet flour
- 1 Tbsp Potato starch
- 1 tsp Cumin powder
- 1 tsp Smoked Paprika
- Salt to taste
- For the Malaysian Curry Powder: Recipe from Rouxbe Cooking school:
- 10 whole cloves
- 10 whole black peppercorns
- 4 whole cardamom pods
- 1 cinnamon stick about 2-inches/5 cm
- 4 whole dried red chilies
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric
Instructions
- For the Curry:
- On medium heat sauté the shallots with some salt & water.
- Once they soften add garlic, chilies, lemongrass and mixed peppers and sauté for few more seconds.
- Next add the curry powder with some water and sauté well for 2-3 minutes will the mixture gets aromatic.
- Add the vegetables followed by coconut milk with the tapioca starch slurry (tapioca starch mixed with water) and coconut sugar (if using). Bring to a boil and let it all simmer for a few minutes.
- Turn off heat, add kelp powder, tamarind pulp, some of the green onions and cover the pan with a lid till serving.
- Also removed the lemongrass before serving.
- Serve warm with accompaniment of choice (rice/ noodles/ wild rice/ quinoa etc.) and garnish with more green onions, peanuts, microgreens or fresh cilantro (if using) and squeeze some fresh lemon juice.
- For the Sweet Potato Patties:
- Knead all the ingredients to a dough and let it rest for 15-20 minutes
- Shape into patties and cook on a heated non stick skillet till both sides are completely cooked. Takes about 5-10 on each side. Can also cover the skillet for faster, even cooking.
- For the Curry Powder:
- To make this curry powder, begin by toasting the spices according to size, as they will toast at different rates.
- Place a pan over medium heat and toast the cloves, cardamom and peppercorns. Toss a few times, and as soon as they begin to smoke and release their fragrance, set them aside to cool.
- Do the same for the cinnamon stick and dried chilies. Next, toast the coriander seeds. Finally, toast the cumin and fennel seeds together. Let the spices cool completely.
- To grind the spices, you can either use a mortar and pestle or a spice grinder. Starting with the harder items first, pound together the cloves, peppercorns, and cardamom. Next, add the cinnamon stick and chilies and grind well. Add the cumin and fennel, finishing with the coriander seeds and turmeric.
- Once you have finished pounding, you can strain the spices through a sieve to achieve an even finer powder. If there are large bits left over, you can grind these again and strain.
- This blend of spices lends wonderful flavor to many curry dishes. To ensure freshness, store any leftover spices in an air-tight container.