Malaysian vegetable curry
A mild coconut curry of aubergine, okra, green beans and potato with curry leaves and a little tamarind.
- Time45 min
- LevelEasy
- Costabout £1.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and fry the onion for 6 minutes until soft. Add the garlic, ginger and curry leaves and cook for 2 minutes.
8 min - 2
Stir in the coriander, cumin, turmeric and chilli powder and fry for 1 minute.
- 3
Add the potatoes and aubergine and stir to coat in the spices.
- 4
Pour in the coconut milk, water, tamarind and salt. Simmer for 15 minutes until the potato starts to soften.
15 min - 5
Add the okra and green beans and cook for 10 minutes more until all the vegetables are tender.
10 min - 6
Cook the rice to the packet instructions and serve with the curry.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.