Kurma Sayur (Malaysian Vegetable Curry)
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Ingredients
- 300 g waxy potatoes, diced
- 2 carrots, sliced
- 150 g fine green beans, trimmed
- 400 ml tinned coconut milk
- 4 shallots
- 3 garlic cloves
- 2 tbsp curry powder
- 1 cinnamon stick
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 371 kcal
- Protein
- 5.8 g
- Carbohydrate
- 25.1 g
- of which sugars
- 7.9 g
- Fat
- 26.5 g
- of which saturates
- 17.1 g
- Fibre
- 6.7 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots and garlic to a paste.
- 2
Heat the vegetable oil in a large pan and fry the paste with the curry powder and cinnamon stick for 4-5 minutes until fragrant.
- 3
Add the potatoes and carrots and stir to coat, then pour in the coconut milk and 150ml water.
- 4
Bring to a simmer, cover and cook for 15 minutes.
- 5
Add the green beans and simmer uncovered for a further 6-8 minutes until all the vegetables are tender.
- 6
Season with a little salt and serve with steamed rice.
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