malaysian vegetable curry

We all take a little bit away from our childhood, right? Whether you were taught to squeeze the toothpaste from the bottom or the middle and put the lid back on or not, whether you were allowed to watch Home & Away and eat ice-cream after dinner with milo on top if you ate your peas or to always take the stairs because taking the lift or escalator was simply, lazy and walking was fun. Clearly, this is what I took away. To take care of yourself, allow treats and stay healthy.

This curry is suuuuuper delicious. Not spicy, a little sweet and loaded with goodness for your belly. If I had to eat this every night, I would be a very very happy lady. If you choose anything for dinner this week, seriously, make it this.

Kitchen notes: feel free to use any veg you like. It would also work well with chicken if you’re not into the whole, vegetarian thing.

Malaysian Vegetable Curry
Adapted from Hemsley & Hemsley
Serves 4-6

Ingredients
Spice mix – see note below if you can’t be bothered with this
4 cardamom pods
2tsp fennel seeds
2tsp cumin seeds
1tsp coriander seeds
1tsp yellow mustard seeds
2tsp turmeric powder

Curry:
Coconut oil – or anything else you want to use
1 brown onion, diced
4 cloves of garlic, crushed
knob of ginger, chopped finely
Half a butternut pumpkin, diced
1 sweet potato, diced
1 yellow zucchini, diced
1 green zucchini, diced
400ml coconut milk
1L stock – chicken or veg
Large bunch of coriander– roots and leaves
Juice from 1 lime
1 1/2tsp salt
5tsp kecap manis – sweet soy sauce

Method
Add the spice mix to a large pot and dry roast over a medium heat. When you can start to smell the spices (around 2 minutes) remove from the heat and pound in a spice grinder or mortar & pestle. Note: if you can’t be bothered with this then just use pre ground spices.

 

Remove the cardamom shells then put the ground spice mix back in the pot along with a large glug of coconut oil, onion, garlic, ginger and the fresh coriander roots. Stir regularly over a low heat for 10 minutes. If the mixture feels too dry, add a little extra oil. Don’t rush this step – this is the base flavour of your curry.

 

Once the onion mixture is soft and translucent, pour in the coconut milk and stock and bring to the boil. Add the diced veg and bring to the boil once again, then reduce to a low heat, cover with a lid and cook gently for 20 minutes. Remove the lid and rapidly boil for 5 minutes.

Before you serve, stir through the coriander leaves, lime juice, salt and kecap manis. I ate this with a spiced cauliflower rice, but normal rice, quinoa or barley would be delish delish delish.