Quick Malaysian Vegetable Curry


 Chef: Zoe Bingley-Pullin

Serves: 2-4


1-2 tsp extra virgin coconut oil

6 cups chopped vegetables eg. onion, carrot, capsicum, broccoli, cauliflower,

sweet potato

2 tbsp Ayam Malaysian Nyonya Curry paste

1 cup vegetable stock

250ml yoghurt

salt, pepper (optional)

300g chickpeas



Heat oil in pan, add vegetables, and cook 3 minutes.

Add curry powder and cook 5-10 minutes.

Add the stock and yoghurt and bring to a simmer.

Add chickpeas and simmer 10 minutes or until vegetables are tender.

Variation is to use chicken instead of chickpeas – use 500g sliced chicken fillets,

stir-fry until lightly browned before adding vegetables

Serve with chopped coriander.