
Malaysian Vegetable Curry
Easy and delicious Malaysian yellow curry all made with surplus ingredients from the school
Ingredients
- ½ butternut squash
- 1 sweet potato
- 1 aubergine
- 2 onions peeled and finely sliced
- Salt
- gluten free soy sauce
- 4 keffir lime leaves
- Handful of coriander leaves
The Spices
- 1 cinnamon sticks
- 3 star anise
- 400ml coconut milk
- 100ml vegetable stock
- 1 tsp palm sugar
Curry Paste
- 5 garlic cloves
- 5 long red chillies
- 3 lemongrass stalks
- 5 cm piece fresh root ginger
- 4 shallots
- 1 tsp ground turmeric
Method
Curry Paste
Cooking
How To Make Malaysian Curry
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.
- ½ butternut squash
- 1 sweet potato
- 1 aubergine
- 2 onions peeled and finely sliced
- Salt
- gluten free soy sauce
- 4 keffir lime leaves
- Handful of coriander leaves
The Spices
- 1 cinnamon sticks
- 3 star anise
- 400ml coconut milk
- 100ml vegetable stock
- 1 tsp palm sugar
Curry Paste
- 5 garlic cloves
- 5 long red chillies
- 3 lemongrass stalks
- 5 cm piece fresh root ginger
- 4 shallots
- 1 tsp ground turmeric
Curry Paste
Cooking
How To Make Malaysian Curry
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.