Slow-Cooked Malaysian Vegetable Curry
Experience the vibrant flavors of Malaysia with this Slow-Cooked Malaysian Vegetable Curry. Perfectly adapted for convenience, this dish combines a variety of fresh vegetables with a fragrant blend of spices that simmer to create a delicate yet satisfying flavor profile. The use of macadamia or cashew nuts brings a unique creaminess, while the coconut milk rounds out the curry, making it an absolute delight to share with family and friends. With just the right amount of heat, this comforting dish can be enjoyed over steamed rice, creating an exotic meal that showcases the diversity of Malaysian cuisine in a simple crock pot preparation. Customize the spice level to suit your preference and enjoy the warmth it brings to your table!
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
onion
1 (chopped)
garlic cloves
5 (chopped)
lemongrass
3 (white bottom part only, chopped)
fresh ginger
3 inches (peeled and chopped)
macadamia nuts or cashews
6 (whole)
coriander powder
1 teaspoon (ground)
turmeric
1 1/2 tablespoons (ground)
salt
1-2 teaspoons (to taste)
dried kaffir lime leaves
3 (whole)
bay leaves
2 (whole)
dried chili pepper flakes
1/2 teaspoon (to taste)
dried shrimp, ground
1 teaspoon (ground)
potatoes
2 (peeled and cut into 2-inch chunks)
cabbage
2 cups (chopped)
cauliflower florets
2 cups (cut into florets)
carrots
3 (peeled and cut into 2-inch chunks)
zucchini
1 (cut into 2-inch chunks)
green beans
1 cup (trimmed)
coconut milk
1 (14 ounce) can (canned)
peanut oil
1/4 cup (for frying)
water
2 cups (for cooking)
steamed rice
as needed (for serving)
fresh cilantro
for garnish (whole sprigs)
lime
1 (sliced for garnish)
Instructions
1
Begin by preparing the spice paste: in a food processor, combine the onion, garlic, lemongrass (white part only), fresh ginger, and macadamia or cashew nuts. Blend until a coarse paste forms.
2
Next, chop the potatoes, carrots, zucchini, and green beans into 2-inch chunks and set aside.
3
In a medium to large frying pan, heat the peanut oil over high heat until very hot. Add the spice paste and sauté for about 5 minutes, stirring frequently to prevent sticking.
4
After 5 minutes, add the ground coriander, turmeric, kaffir lime leaves, bay leaves, chili pepper flakes, and dried ground shrimp (or fish sauce). Continue to sauté for an additional 10 minutes, then set aside to cool slightly.
5
Set your crock pot to high heat. Layer the ingredients as follows: Start with a base of the potato and carrot chunks, followed by half of the sautéed spice mix. Add the cauliflower and zucchini, then top with the remaining spice mix. Finally, layer the green beans and chopped cabbage on top.
6
Pour in 2 cups of water, along with the salt, then cover and cook for 5 hours. Gently stir the contents once each hour to redistribute the vegetables.
7
In the last 30 minutes of cooking, add the coconut milk, stirring gently to combine without breaking apart the vegetables.
8
Serve the curry over steamed rice, garnished with fresh cilantro and a slice of lime.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Malaysian Vegetable Curry?
It is a fragrant Malaysian dish that combines fresh vegetables with a spice paste and coconut milk, slow-cooked for several hours to develop a delicate and satisfying flavor.
How long does this recipe take in a crock pot?
The curry should be cooked on high heat in a crock pot for a total of 5 hours.
What vegetables are included in this curry?
The main vegetables are potatoes, carrots, zucchini, cauliflower, green beans, and cabbage.
Is this Malaysian curry recipe gluten-free?
Yes, based on the provided ingredients, this recipe is naturally gluten-free.
How do I prepare the spice paste?
Combine onion, garlic, lemongrass, fresh ginger, and macadamia or cashew nuts in a food processor and blend until a coarse paste forms.
What type of nuts are used for the creamy texture?
The recipe calls for 6 macadamia nuts or cashews to add a unique creaminess to the curry.
Do I need to sauté the spice paste before slow cooking?
Yes, the paste should be sautéed in peanut oil for about 5 minutes, then for another 10 minutes after adding the dry spices.
When should the coconut milk be added?
Add the coconut milk during the last 30 minutes of the 5-hour cooking time to ensure it remains creamy without breaking down.
How many potatoes are needed?
The recipe requires 2 potatoes, peeled and cut into 2-inch chunks.
What part of the lemongrass is used?
Use only the white bottom part of the 3 lemongrass stalks, chopped for the spice paste.
Can I make this recipe vegetarian?
Yes, while the recipe suggests dried ground shrimp, you can substitute it with fish sauce or omit it entirely to make it vegetarian.
How much ginger is required?
You will need 3 inches of fresh ginger, peeled and chopped for the spice paste.
What is the serving suggestion for this curry?
Serve the curry over steamed rice, garnished with fresh cilantro and a slice of lime.
How much cabbage is used?
The recipe calls for 2 cups of chopped cabbage, which is added as the top layer in the crock pot.
Is this curry spicy?
It has a moderate heat level from 1/2 teaspoon of dried chili pepper flakes, which can be adjusted to your preference.
How much water should I add to the crock pot?
Pour in 2 cups of water along with the salt before you begin the slow-cooking process.
What kind of oil should I use for frying the paste?
The recipe specifies using 1/4 cup of peanut oil for sautéing the spice paste.
What spices are added to the sautéed paste?
Ground coriander, turmeric, kaffir lime leaves, bay leaves, and chili pepper flakes are added to the paste.
How many garlic cloves are in the spice paste?
The recipe uses 5 chopped garlic cloves.
Do I need to stir the curry while it is in the slow cooker?
Yes, you should gently stir the contents once each hour to redistribute the vegetables.
What size should I cut the carrots?
The 3 carrots should be peeled and cut into 2-inch chunks.
How much turmeric is used in this recipe?
The recipe calls for 1.5 tablespoons of ground turmeric.
Are kaffir lime leaves included?
Yes, the recipe uses 3 dried kaffir lime leaves for authentic Malaysian flavor.
How many bay leaves are needed?
Two whole bay leaves are added to the spice mixture.
How do I layer the ingredients in the crock pot?
Start with potatoes and carrots, half the spice mix, then cauliflower and zucchini, the remaining spice mix, and finally green beans and cabbage.
How much cauliflower is needed?
Use 2 cups of cauliflower cut into florets.
What amount of coriander powder is required?
The recipe requires 1 teaspoon of ground coriander powder.
How many green beans are used?
The recipe calls for 1 cup of trimmed green beans.
What is the amount of coconut milk used?
One 14-ounce can of coconut milk is stirred in at the end of the cooking process.
How much salt should I add?
Add 1 to 2 teaspoons of salt, or adjust to your personal taste.