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Blue bowl with Malaysian Curry sauce

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
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Side Dish
Cuisine: malaysian
Servings: 4 servings

Ingredients

  • 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.

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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