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

Ingredients

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

Instructions

  • 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.

Notes

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.

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Also linking up with Lucy at Supergolden Bakes and #CookBlogShare

#CookBlogShare



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

lucyparissi

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

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

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

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

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