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Close up of yellow and green veg curry in a white dish.
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5 from 1 vote

Slow Cooker Malaysian Vegetable Curry

A yellow Malaysian style vegetable curry with kaffir lime, lemon grass and lime wedges - zesty and delicious 
Course Main Course
Cuisine Slow Cooker
Keyword Malaysian style curry, vegetable curry
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 3
Calories 293kcal
Author Lucy Allen | BakingQueen74

Equipment

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
  • 400 g 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
UK Measurements - US Measurements

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.

Nutrition

Calories: 293kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Sodium: 233mg | Potassium: 499mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1070IU | Vitamin C: 64.2mg | Calcium: 64mg | Iron: 3.1mg