Kari Sayur Recipe

Mak Erot

3 min read

·

Apr 19, 2025

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Kari Sayur Recipe: A Delicious and Easy Malaysian Delight

Are you craving a heartwarming and flavourful Malaysian dish? Look no further than Kari Sayur! This vegetable curry is not only incredibly delicious but also surprisingly easy to make. Whether you're a seasoned cook or a kitchen novice, this recipe will guide you to curry perfection. Let's dive into the aromatic world of Kari Sayur!

Ingredients for a Scrumptious Kari Sayur

This recipe serves 4-6 people. Feel free to adjust the quantities based on your needs.

• Essential Spices:

  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 3 inches ginger, minced (or 2 tablespoons ginger paste)
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 2 tablespoons curry powder (Malaysian style preferred)
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon fennel powder (optional, for a unique aroma)

• The Vegetable Stars:

  • 1 medium head of cauliflower, cut into florets
  • 1 large potato, peeled and cubed
  • 1 cup green beans, trimmed and halved
  • 1 cup long beans, trimmed and halved
  • 1 cup carrots, peeled and sliced
  • 1 cup baby corn, halved (optional)
  • 1 can (400ml) coconut milk
  • 1 cup vegetable broth or water
  • 2 tablespoons vegetable oil
  • Salt and sugar to taste
  • Fresh coriander leaves, chopped (for garnish)

Step-by-Step Guide to Kari Sayur Success

1. Spice Infusion: Heat the oil in a large pot or wok over medium heat. Add the onions and sauté until softened, about 5 minutes. Then, add the garlic, ginger, and chilies and sauté for another minute until fragrant. This step is crucial for unlocking the full potential of the spices.

2. Spice Blend Magic: Stir in the curry powder, turmeric, cumin, coriander, and fennel powder (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and well combined. This step creates a rich base for your curry.

3. Vegetable Symphony: Add the potatoes and cauliflower florets to the pot. Stir well to coat them in the spiced mixture. Pour in the vegetable broth or water, bring to a boil, then reduce heat and simmer for 10 minutes, allowing the potatoes and cauliflower to soften slightly.

4. The Grand Finale: Add the green beans, long beans, carrots, and baby corn (if using). Pour in the coconut milk and stir gently. Simmer for another 10-15 minutes, or until all the vegetables are tender but still retain a slight bite.

5. Seasoning Perfection: Season with salt and sugar to taste. Adjust the amount of sugar to balance the spiciness and add depth of flavour. Taste and adjust seasonings as needed.

6. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or roti canai.

Tips for an Extra Special Kari Sayur

• Spice Level Control: Adjust the amount of green chilies to your preference. For a milder curry, use fewer chilies or omit them altogether.

• Coconut Milk Choice: Use full-fat coconut milk for a richer and creamier curry.

• Vegetable Variations: Feel free to experiment with other vegetables like eggplant, okra, or spinach.

• Make it Ahead: Kari Sayur tastes even better the next day! Prepare it ahead of time and reheat it gently before serving.

Enjoy your homemade Kari Sayur! This recipe is a testament to the simple beauty of Malaysian cuisine. Share your culinary creations and tag us! #KariSayur #MalaysianFood #HomeCooking #DeliciousAndEasy

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