Vegetables curry/sayur lemak

Main Dish
1 servings
10 min
5 min
Very Easy


Number of serving: 1
1 small cabbage, sliced in thick pieces

1 firm beancurd, or deep fried tofu

1 small eggplant, sliced in small chunks

1 can coconut cream, diluted with 3/4 cups of water

3 ripe tomatoes, chopped in chunks

2 Tbsp. cooking oil

3-5 red chillies

2 candlenuts

3 shallots

1 small piece turmeric, peeled and sliced

1 Tbsp. dried prawns, washed and soaked in some warm water


  • Blend spices to a smooth paste. Heat oil in deep pot and fry spices till fragrant until water evaporates and oil comes through. Add tomatoes and fry for another 5 minutes.
  • Add a little coconut milk to the spice mixture and stir to mix well, then gradually add the rest of the coconut milk. Bring to a oil.
  • Add the egg plants, cabbage, beancurd, and simmer till vegetables are just cooked. Serve warm with rice.


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