Vegan Malaysian Curry Sauce Recipe

Malaysian curry sauce is a creamy side dish, perfect to serve with Roti Canai. My version is vegan and very easy to make. It is flavorful with the addition of whole and ground spices.

Restaurants serve roti canai sauce made with chicken but I use potatoes in my vegan version. You can also add your choice of protein like tofu, vegan meat substitutes or even beans.

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About the Recipe

I love exploring world cuisines and trying out new restaurants. I also love making different international vegetarian dishes right at home.

Southeast Asian cuisine is one of my absolute favorite. This includes Thai, Indonesian, Malaysian and more. I think it is their similarity to Indian cuisine and the delicious regional differences, make them absolutely flavorful.

So in our quest to try new cuisines, we went to a local Penang restaurant back in New Jersey. I was blown away by the variety of dishes they had. But what stuck with me was the creamy roti canai curry they served. That was the best curry sauce recipe I have ever tasted.

So when I got home, I tried to recreate the recipe. I found a vegetarian option with potato. Since we are a potato loving family, I knew this vegan Malaysian curry dipping sauce recipe is going to be a hit.

This curry sauce has a generous dose of coconut cream or coconut milk to make it creamy and decadent. Addition of both whole and ground spices gives the curry tons of flavor. This dish tastes amazing with roti canai, roti and even with some plain rice.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Malaysian curry sauce for roti or even rice:

• Veggies - potato, green peas, onion & garlic. Check the tips section for more ideas for veggies and protein.
• Whole spices - cinnamon stick and star anise
• Ground spices - curry powder and red chili powder. I use S&B brand curry powder, but if you can get your hands on Malaysian curry powder, then that would be amazing. If not any mild variety would work.
• Coconut cream or full fat coconut milk
• Vegetable Stock or water
• Salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

This Malaysian curry sauce recipe is quick and easy to make.

Heat oil in a medium size pan on medium flame. Add onion, garlic and cook till translucent, about 3~4 minutes. Add cinnamon stick, star anise, curry powder and chili powder. Cook for 1 minute or until it smells aromatic.

Add potatoes and coat them evenly with the spices and onions. Cook for 2~3 minutes. Stir in the stock or water and salt. Cover and cook till potatoes are tender.

Stir in the coconut milk and green peas; simmer for 3~4 minutes. Serve hot with roti canai.

Expert Tips

• To make this recipe protein rich and wholesome, substitute some or all of the potatoes with your choice of plant protein. My favorites are cooked chickpeas or white beans, tofu, paneer (for a non-vegan alternative) etc.
• You can either use coconut cream or full fat coconut milk in the recipe.
• Curry powder adds a lot of flavor to the dish, so make sure to use one that you like and enjoy. I use S&B brand curry powder, but feel free to use any of your favorite.
• Instead of making this Malaysian potato curry recipe, you can also use other vegetables like sweet potato, cauliflower, broccoli etc. in this recipe.
• Leftover Malay curry sauce can be stored in the refrigerator in an airtight container for up to 3 days.

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Recipe Card

Malaysian Curry Sauce

Creamy and flavorful curry sauce recipe, perfect to serve with Roti Canai. This recipe is vegan and very easy to make.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Side Dish

Cuisine: malaysian

Servings: 4 servings

Ingredients

1x2x3x

• 1 tablespoon Oil
• 1 Small Onion, chopped
• 2 Garlic cloves, finely minced
• 1 Star Anise
• 1" Cinnamon piece
• 2 Medium Potatoes, peeled and diced
• 1 cup Full fat Coconut milk or Coconut cream
• 1 cup Vegetable Stock or Water
• 1 teaspoon Red Chili powder (adjust as per taste)
• 1 teaspoon Curry powder (I used SB curry powder)
• ½ cup Green Peas
• To taste Salt

Instructions

• Heat oil in a medium size pan on medium flame. Add onion, garlic and cook till translucent, about 3~4 minutes. Add cinnamon stick, star anise, curry powder and chili powder. Cook for 1 minute or until it smells aromatic.
• Add potatoes and coat them evenly with the spices and onions. Cook for 2~3 minutes. Stir in the stock or water and salt. Cover and cook till potatoes are tender. Stir in the coconut milk and green peas; simmer for 3~4 minutes. Serve hot with roti canai.

Video

Notes

• To make this recipe protein rich and wholesome, substitute some or all of the potatoes with your choice of plant protein. My favorites are cooked chickpeas or white beans, tofu, paneer (for a non-vegan alternative) etc.
• You can either use coconut cream or full fat coconut milk in the recipe.
• Curry powder adds a lot of flavor to the dish, so make sure to use one that you like and enjoy. I use S&B brand curry powder, but feel free to use any of your favorite.
• You can also use other vegetables like sweet potato, cauliflower, broccoli etc. in this recipe.
• Leftover Malay curry sauce recipe can be stored in the refrigerator in an airtight container for up to 3 days.

Nutrition

Calories: 254kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 27mg | Potassium: 673mg | Fiber: 4g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 31mg | Calcium: 50mg | Iron: 3mg

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