Malaysian-styled Vegetable Curry

Name: Malaysian-styled Vegetable Curry
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Asian
Ingredients: 1 ¼ cups neutral oil (divided); 2 small eggplants (cut into 2-inch long matchsticks); 4 ounces okra (tips removed and sliced); 8 ounces red jalapeños (roughly chopped (about 2 cups)); 1 shallot (roughly chopped); 4 garlic cloves; 2 stalks lemongrass (white parts roughly chopped (green parts discarded)); 5 slices galangal; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 6-7 cups vegetable stock; 10 pieces of fried tofu puffs (rinsed in hot water and halved); 3 pandan leaves (tied into knot); 3 cups cabbage (roughly chopped); 2 tomatoes (cut into wedges); 5 lime leaves (stems removed and thinly sliced); 5 curry leaves (plus more as desired); 1 ½ palm sugar rounds (about 22 grams, roughly chopped); 2 teaspoons kosher salt (plus more to taste); ¼ teaspoon vegetable bouillon or mushrooms seasoning (plus more to taste); 1 cup coconut milk; 1 tablespoon freshly squeezed lime juice or tamarind juice (plus more to taste)

Instructions

Prep:30minCook:1h 30min

This Malaysian-styled Vegetable curry is the BEST way to enjoy a variety of spring and summer vegetables in one bowl. Just look at how amazing the color is. Each bite is packed with spicy heat with delicious vegetables.

Updated at: Tue, 14 Apr 2026 22:55:46 GMT