Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
For this recipe, you will need a Coconut-Curry Stock for the broth. The broth can be made beforehand. As it is wonderfully, deeply flavoured, you might choose to make a double or triple recipe and freeze it.
Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth
1 Tblspn coconut oil
0.25 carrot, thinly sliced
100g snow peas or green beans, trimmed and cut into 4cm lengths
0.25 small cauliflower, cut into small florets
100 g broccoli, cut into small florets
4 Thai Eggplants, halved or quartered
4 small tofu puffs, halved
1.5 cups coconut-curry stock
1 cup vegetable stock or water
1 tomato, quartered
50 g pineapple (optional)
50 g wombok (Chinese cabbage), chopped
0.5 tspn jaggery or brown sugar
The first step is to make the Coconut-Curry Stock for the broth. The recipe is here. The broth can be made beforehand.
When the broth is ready, heat the coconut oil over a high heat and add the carrot, snowpeas or beans, cauliflower, Thai eggplants and broccoli. Stirfry for 1 – 2 minutes.
Add the tofu puffs and stir fry for another 2 – 3 minutes.
Add the stocks, tomatoes, pineapple, cabbage, sugar and sea salt to taste.. Bring to the boil and cook for 3 minutes or until heated through and vegetables have softened to your desired level.
Serve immediately with steamed basmati rice, jasmine rice or Nasi Lemak and roti canai.
recipe notes and alternatives
Add Asian greens to the vegetables. You can also add onion and okra if you wish.
Add some chopped garlic with the vegetables, and a red and/or green chilli, left whole but slit from the tail to near the top.
Add a little mung bean vermicelli for a noodle-vegetable dish.