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Roti Canai is usually served with a creamy curry sauce. The one served in our nearby Penang restaurant is made with chicken, so I’ve never tasted it myself. While surfing for Malaysian curry sauces, I found this one with potato and like I said before in my previous post, anything with potato is welcome in my house.
Vegetarian Curry Sauce

This curry sauce is made with generous quantity of coconut cream. But I subbed it with regular coconut milk and the sauce was still creamy and delicious. It tasted great with roti canai and even with some plain rice. I also added some green peas to add some protein to the dish.

Vegetarian Curry Sauce

Recipe adapted from here:

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Malaysian Curry Sauce Yum
Vegetarian Malaysian Curry sauce made with potatoes. This curry sauce is made with generous quantity of coconut cream. It tasted great with roti canai and even with some plain rice. I also added some green peas to add some protein to the dish.
Malaysian Curry Sauce
Course side dish
Cuisine malaysian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Potatoes Medium , peeled and diced
  • 1 Onion Small , chopped
  • ½ cup Green Peas
  • 2 cloves Garlic , miced
  • 1 Star Anise
  • 1 Cinnamon " piece
  • 1 cup Coconut milk
  • 1 tsp Chili powder Red (adjust as per taste)
  • 1 tsp Curry powder (I used SB curry powder)
  • 1 cup Vegetable Stock
  • to taste Salt
Course side dish
Cuisine malaysian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Potatoes Medium , peeled and diced
  • 1 Onion Small , chopped
  • ½ cup Green Peas
  • 2 cloves Garlic , miced
  • 1 Star Anise
  • 1 Cinnamon " piece
  • 1 cup Coconut milk
  • 1 tsp Chili powder Red (adjust as per taste)
  • 1 tsp Curry powder (I used SB curry powder)
  • 1 cup Vegetable Stock
  • to taste Salt
Malaysian Curry Sauce
Instructions
  1. Heat 1tbsp oil in a pan, add onion and cook till translucent.
  2. Add cinnamon stick, star anise, curry powder and chili powder. Cook for 30 seconds.
  3. Add potatoes and cook for 2~3 minutes. Stir in the stock and cook till potatoes are tender. Stir in the coconut milk and green peas; simmer for 3~4 minutes. Serve hot with roti canai.
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13 thoughts on “Malaysian Curry Sauce”

  1. Even my daughter is just like this. Any thing I make and include potatoes, I can make her eat it. Your curry looks fabulous..

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