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Main course · Malaysian

Sayur Campur Berlada (Mixed Vegetables in Spicy Turmeric Coconut Gravy)

30 min Serves 4 ~259 kcal/serving ~£5.00 (£1.25/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 1 aubergine, cut into chunks
  • 150 g fine green beans, trimmed
  • 2 carrots, sliced
  • 400 ml tinned coconut milk
  • 4 shallots
  • 2 fresh red chillies
  • 1 tsp ground turmeric

Nutrition (per serving)

Calories
259 kcal
Protein
4.6 g
Carbohydrate
14.2 g
of which sugars
9.1 g
Fat
19.3 g
of which saturates
16.5 g
Fibre
6.2 g
Salt
0.10 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the shallots, red chillies and ground turmeric to a paste.

  2. 2

    Put the paste and coconut milk in a large pan and bring to a gentle simmer.

  3. 3

    Add the carrots and aubergine and simmer for 10 minutes until starting to soften.

  4. 4

    Add the green beans and simmer for a further 6-7 minutes until all the vegetables are tender.

  5. 5

    Season with a little salt and serve with steamed rice.

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