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Anti Inflammatory Malaysian vegetable curry

You can use any vegetables you have in your fridge for this curry. The spice paste is very versatile. If you fancy some meat, you can add some cubed pieces of chicken Just .
Course: Main Course
Keyword: anti inflammatory curry
Author: May EatCookExplore


Spice Paste

  • 10 long red chilies  adjust for your heat level
  • 8 shallots
  • 4 cloves of garlic
  • 1 inch of fresh turmeric
  • 1 inch of galangal cut into small pieces for blending
  • 1 inch of ginger
  • 2 stalks of lemongrass cut into short 2cm lengths for blending or the stringy parts will wrap around the blade
  • 3 tbsp of curry powder


  • 1 bunch french beans 
  • 1 butternut squash
  • 2 carrots 
  • aubergine
  • Cauliflower
  • White cabbage
  • 2 pieces of fried firm tofu  if preferred
  • 1 can coconut milk
  • some fish sauce
  • 1 tsp of sugar
  • some chilli and coriander to garnish
  • salt to taste


  • Blend all the spice paste ingredients with a bit of water and set aside.
  • Prepare the vegetables by cutting it all into bite size pieces.
  • Fry the spice paste, on medium heat, in a little cooking oil until fragrant. About 10 minutes. Keep stirring to prevent burning.
  • If you want to add some tofu to this dish to make it a one dish meal, lightly pan fry the tofu in a medium frying pan first.
  • Add all the vegetables and coat in the spice paste.
  • Add the coconut milk and bring to a boil.
  • Add the tofu now if you are using it.
  • Let simmer for about 10 minutes until the vegetables are tender.
  • Season with some fish sauce and the sugar.
  • Garnish with some slices of red chilli and sprigs of corainder.
  • Serve with plain boiled basmati or jasmine rice.