Enjoy the flavours of Malaysia with this easy vegetable dish.
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.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, or Olan (yum!).
Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes here and here, and S. E. Asian recipes here and here. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
This is a thick spicy curry that is even better the next day.
This is a thick spicy curry often served during social functions with Poori (deep fried bread). Today I am not making it with poori, rather serving it with some plain white basmati rice and a wonderful cucumber salad with garlic and onion. Note that this is very nontraditional.
The curry uses dried white peas. Don’t confuse these with chickpeas or with fresh or dried green peas. White peas, and indeed this dish, are popular in North India. I find it a bit challenging to cook North Indian dishes as I love Sth Indian, particularly Tamil food, and am used to the fresher tastes with less spices. But periodically I venture out and construct a great North Indian dish like this one. Continue reading “White Peas Curry | Safed Matar”