Make Ahead

Kari Sayur

May  9, 2012
1 Ratings
  • Serves 5
Author Notes

A Malaysian curry made with vegetables and coconut milk gravy full of flavor and amazing aroma. —Devangi Raval

What You'll Need
  • 2 tablespoons Oil
  • 2 Medium sized onions
  • 2 to 3 Whole red chillies
  • 4 Cloves of Garlic
  • 2.5 teaspoons Ginger
  • 1.5 teaspoons Cumin powder
  • 2 teaspoons Coriander powder
  • 1 teaspoon Turmeric powder
  • 2 to 3 teaspoons Curry powder
  • 1 to 2 teaspoons Galangal
  • 2 Stalks of lemon grass
  • 1.5 cups Vegetables like eggplant, cabbage, carrots, babycorn, broccoli, snap pea, mushrooms, onions, red bell pepper everything should be chopped into big pieces
  • 3 cups Thick Coconut Milk
  • 3 to 4 slices of tofu
  • Salt to taste
  • 1 teaspoon Brown sugar
  1. Take all the vegetables and blanch them well in enough water. Just for 2 to 3 minutes. Everything has to be al-dente kind. Leave them aside.
  2. Take onions, fresh red chillies, ginger, garlic, galangal, and lemon grass and grind it to a paste with just little bit of water.
  3. On the other side, heat up a wok in medium heat and add oil to it. Take the paste that we have already prepared and add it to the oil and saute for few seconds, till it releases flavors. Do not burn it. Keep the heat low.
  4. Now, add the coconut milk and use a little water if needed. And, add the curry powder, turmeric powder, coriander, cumin, and let it simmer for few minutes.
  5. Add, the already blanched vegetables as mentioned in the ingredient list. Lot of recipe call for Okra also. Do not cut okra into small pieces, just cut them into two big slices or so. And, also add the tofu, salt and sugar.
  6. Mix everything well and let it simmer for two more minutes and then it is done. Remove it from stove and serve it hot with plain boiled white rice, jasmine rice or brown rice.

See what other Food52ers are saying.

  • susan g
    susan g
  • Devangi Raval
    Devangi Raval
  • ThaiFoodLover17
  • Effie

4 Reviews

ThaiFoodLover17 February 25, 2021
I suspect some steps of this recipe were miswritten or some missing (or extra) ingredients. I'm no master chef, but over the years I've mastered many recipes from Thailand/Maylasia region. Kari Sayur has always been one of my favorite meals when visiting and this came out a completely different dish. I recommend passing on this recipe and trying some of the others out there (that look quite different for same dish).
susan G. May 13, 2013
This looks amazing -- simple and complex at the same time! Saving now, making later...
Effie October 7, 2012
Menu planning for the week. This sounds delish......I'm making it.
Devangi R. May 13, 2013
Thanks. It is one of my favourite dishes. Did you try it. So sorry to read your comment so late.