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Malaysian Veg Curry & Rice Meal

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Time
DifficultyIntermediate
Serves1

Malaysian Veg curry rice meal recipe is an excellent meal that's completely meatless, full of protein and simply delicious. If you're a vegan or vegetarian, you will love the creamy flavour of this dish. The crunchiness of the stir-fried vegetables along the chopped nuts and spices is what makes this so dreamy. Curry rice was originally a Japanese invention that originated in the Meiji era which h ... as now become a staple. After its popularity across the nation, other countries started experimenting with curry rice and came up with their own variations. The Malaysian Veg curry rice meal recipe is one such example of this. Everybody wants a hearty meal for their lunches or dinners. Sitting down at the table with a bowl of piping hot veg curry rice greeting rice is a comforting experience. When you savour the gravy in the end after softly chewing on the rice and vegetables, the feeling is simply indescribable. Malaysian veg curry rice meals ingredients are so simple yet versatile that you can play around with the flavours easily. You can add your favourite herbs and spices for seasoning or add more cream to enhance it. Getting the right balance between the cream and spices is the hard part. But we show you how to make Malayasian veg curry rice meal the real way. If you want to prepare Malaysian veg curry rice meal at home, you can do that by following along our Malaysian veg curry rice meal video online

Nutrition Info. (per serving)

ProteinFatCarbsFibre441 Cal441 Cal441 Cal441 Cal
  • 12gProtein
  • 15gFat
  • 65gCarbs
  • 7gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.33 cups

Salt

Salt

1.75 teaspoons

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

0.5 unit

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 pieces

Coriander Seeds

Coriander Seeds

1 pinch

Cumin

Cumin

1 pinch

Turmeric Powder

Turmeric Powder

1 pinch

Refined Oil

Refined Oil

1.5 teaspoons

Aromat Powder

Aromat Powder

1 pinch

Honey

Honey

0.25 teaspoons

Sesame Oil

Sesame Oil

0.25 teaspoons

Fruits & Vegetables

Onion

Onion

1 small piece

Ginger

Ginger

1 small piece

Lemon Grass

Lemon Grass

1 teaspoon

Galangal / Thai Ginger

Galangal / Thai Ginger

1 small piece

Coriander W/o Roots

Coriander W/o Roots

0.25 unit

Kafir Lime Leaf

Kafir Lime Leaf

2 leafs

Capsicum Green-regular

Capsicum Green-regular

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

0.33 unit

Zucchini Yellow

Zucchini Yellow

1 small piece

Zucchini Green

Zucchini Green

1 small piece

Broccoli

Broccoli

1 piece

Baby Corn Peeled

Baby Corn Peeled

2 units

Haricot Bean

Haricot Bean

8 units

Carrot-regular

Carrot-regular

0.25 unit

Basil

Basil

6 leafs

English Cucumber

English Cucumber

0.25 unit

Other

Water

Water

1.5 glasses

Garlic

Garlic

1 piece

Coconut Milk

Coconut Milk

0.5 glasss

Red Chillies

Red Chillies

1.5 units

Button Mushrooms

Button Mushrooms

2 units

Lemon Juice

Lemon Juice

0.5 teaspoons

Directions
1
Wash Rice and soak for 45 mins.
2
In boiling Water, add Rice, Salt and cook then rest.
3
Heat Oil in a pan. Add roughly chopped Onion, Bydagi Chilli, Cashew, Coriander Seeds, Cumin Seeds, Garlic, Ginger, Lemon Grass, Galangal, Coriander Roots, Turmeric, and fry till fragrance.
4
Take a blender, add the above fried ingredients, Water and make a smooth past.
5
In a pan, add above paste and cook till the water is dried.
6
Take a pan, add Curry Paste, Coconut Milk, Lemon Grass, sliced Red Chilli, Salt, Kaffir Lime and bring to boil. Cook for sometime.
7
Heat Oil in a pan. Add Red Pepper, Green Pepper, Yellow Zucchini, Green Zucchini, Broccoli, Baby Corn, Button Mushroom, Haricot Beans, Carrot and saute.
8
Add Malaysian Curry Base, Salt, Lemon Juice, sliced fresh Red Chilli, fresh Basil Leaves and check seasoning.
9
Transfer to a bowl and keep.
10
Heat Oil in a wok. Add boiled Brown Rice, sliced Lemon Grass, Basil Leaves, fresh Red Chilli, Salt, Aromat Powder and toss.
11
Check seasoning and transfer into a bowl.
12
In a bowl, add crescent slice Cucumber, julienne Red Pepper, Salt and keep aside.
13
Squeeze the Cucumber, Red Pepper and place in a bowl. Add Honey and Sesame Oil.
14
Toss well and keep aside.
15
Serve the Malaysian Curry with Lemon Grass Fried Rice and Asian Cucumber Salad.
Health Benefits of Malaysian Veg Curry Rice Meal
Coconut milk is a good source of plant-based saturated fats with no negative consequences to your lipid profile. In fact, the saturated fat in coconut milk raises your 'good cholesterol' while lowering your bad one, unlike animal proteins. Colourful vegetables used in these dishes add more credit to the list of Malaysian veg curry rice meal benefits. If you're adding cashews in your cooking, you will be adding in more healthy fats and proteins. Nuts are high in antioxidants, fibre, vitamin E and help regulate blood pressure. The vegetables are also high in antioxidants, certain phytonutrients, and serve as natural prebiotics. Spices like cinnamon, ginger, star anise, garlic or cloves used with curry rice recipes enhance the flavours while boosting their anti-inflammatory benefits. If you're on a weight loss diet plan, this recipe is a good choice for you. It's a guilt-free indulgence as it's low in calories and high in nutritional goodness. So why not make a bowl of curry rice Malaysian style today and enjoy it with your family?

Success!

We hope you had fun making it! Enjoy the meal.

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