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.
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.