Slow Cooker Malaysian-Style Veggie Curry with Lime

Slow Cooker Malaysian-Style Veggie Curry with Lime

My healthy eating drive is continuing and with it the need for a healthy slow cooker dinner that I can leave all day and come back to at the end of a busy day. I decided on a slow cooker Malaysian-style veggie curry with lime.

The dull winter days call for a vibrant curry with the yellow of turmeric and baby corn and the greens of fresh coriander, lime, mange tout and sugar snap peas. In the supermarket I even managed to pick up a pack of fresh mange tout in purple and green to add to the rainbow of colours.

The lemongrass and kaffir lime leaves typically used in Malaysian curries bring a fresh and zingy flavour to the dish. I wanted to ramp it up further so I added a whole lime cut into wedges into the mix.

Slow Cooker Malaysian-Style Veggie Curry with Lime

Just look at how good it looks even before cooking. Lovely to leave this in your pot and come home to a perfectly cooked dish that only needs a quick pot of rice to complement it.

Slow Cooker Malaysian-Style Veggie Curry with Lime

Slow Cooker Malaysian-Style Veggie Curry with Lime

A yellow Malaysian style vegetable curry with kaffir lime, lemon grass and lime wedges - zesty and delicious 
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Slow Cooker
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 3
Calories: 293kcal
Author: bakingqueen74


Curry paste:

  • 4 cloves garlic peeled and crushed
  • 2 tsp lazy red chilli or 2 red chillis
  • 2 lemongrass peeled and chopped
  • 3 cm fresh ginger peeled and chopped
  • 4 shallots peeled and chopped
  • 1 tsp turmeric
  • 1 tbsp oil

For the curry:

  • 1 onion
  • 1 tin light coconut milk
  • 1 tsp light soy sauce
  • 4 leaves kaffir lime
  • 150 g baby corn
  • 150 g mange tout - I used half normal, half purple
  • 100 g sugar snap peas
  • Half a lime in wedges
  • Chopped coriander to serve


  • Use a hand blender to make a curry paste from the first set of ingredients, in a large bowl.
  • Fry the curry paste for 2 mins in a saucepan, then add the onion and fry until soft. If needed, add a little more oil before adding the onion.
  • Transfer to the slow cooker then add the rest of the ingredients (coconut milk, soy sauce, lime leaves, baby corn, mange tout, sugar snap peas) and stir well.
  • Add the lime wedges on top.
  • Place the lid on the slow cooker and cook on low for 5-6 hrs until the vegetables are cooked.
  • Remove the kaffir lime leaves and lime wedges.
  • Sprinkle with the coriander and serve with rice.


Serves 2, 338 calories per serving, without rice.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Slow Cooker Malaysian-Style Veggie Curry with Lime

I’m linking up with Janice from Farmersgirl Kitchen and the Slow Cooked Challenge. This month the theme is citrus.



Also linking up with Lucy at Supergolden Bakes and #CookBlogShare


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[…] Nazima’s Crab and Coconut Curry, Sarah’s Thai Prawn Curry with Clams, Lucy’s Slow Cooker Malaysian-style Veggie Curry with Lime, Jane’s Creamy Thai Fish Pie or Jemma’s Quinoa, Cauliflower & Butternut Squash […]

[…] Slow Cooking champ Lucy from Baking Queen 74 brings us a lovely fresh Slow Cooker Malaysian- Style Veggie Curry with Lime […]

How did I miss this? So sorry, it looks super delicious, thanks for joining the Slow Cooked Challenge X

Loving those flavours, it looks really zingy. I could do with some on a day like today when its freezing


This looks delicious. I am all for curries and those flavours are fantastic. #CookBlogShare

I am hearing the word lemongrass and seeing those limes and I am thinking yes please.