Malaysian-style vegetable and coconut curry
- May 2013
- Serves 4 (makes about 190g curry paste)
- Hands on time 5 minutes, cooking time 30 minutes
Vegetarian cookbook writer Rose Elliot’s rich coconut curry is bursting with Malaysian flavours. Serve with rice for a quick, meat-free midweek meal.
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- Vegan recipes
- 38.3g (23.5g saturated)
- 19.4g (12.1g sugars)
Make double the amount of curry paste and store in the fridge in a sterilised jar for up to a week. Use it as a base for soup or, if you eat fish, a spicy marinade.
If not everyone you’re cooking for likes their curry hot, use chilli flakes instead of fresh chillies, adding them to part of the curry at the end of the cooking time.
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