Slow Cooker Malaysian Vegetable Curry
A yellow Malaysian style vegetable curry with kaffir lime, lemon grass and lime wedges - zesty and delicious
Servings 3
Calories 293kcal
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
Instructions
- Use a hand blender to make a curry paste from the first set of ingredients, in a large bowl.4 cloves garlic, 2 tsp lazy red chilli, 2 lemongrass, 3 cm fresh ginger, 4 shallots, 1 tsp turmeric, 1 tbsp oil
- 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.1 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.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
- Add the lime wedges on top.Half a lime in wedges
- 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.Chopped coriander
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