Veggie Curry with Asam Pedas
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
3–4
Prep Time
10 minutes
Cook Time
25–30 minutes
Hearty, vibrant, and packed with bold flavour, this Veggie Curry with Asam Pedas is a comforting one-pot dish that’s perfect for any day of the week. With rich coconut milk, tangy heat from Banana Blossom Asam Pedas, and a colourful mix of vegetables, it’s a deliciously warming curry best enjoyed with steamed rice or warm flatbreads.
Ingredients
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1 small onion, diced
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2 garlic cloves, minced
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1 tsp curry powder
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1/4 tsp turmeric
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1/4-inch piece cinnamon stick
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1 tsp chili powder (adjust to taste)
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200g vegetables of choice (e.g. brinjal, squash, leek, beetroot leaves)
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100ml coconut milk
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1 can Banana Blossom Asam Pedas
Directions
In a large skillet over medium heat, add oil and sauté the diced onion for a few minutes until softened.
Add the minced garlic, curry powder, turmeric, and chili powder. Cook for a few minutes until fragrant.
Stir in the cinnamon stick.
Add the vegetable that takes the longest to cook first — for example, squash or potatoes — and stir-fry to coat well with the spices.
Add the remaining vegetables, fry for another minute, then pour in the can of Asam Pedas. Toss everything to combine.
Stir in the coconut milk and adjust seasoning to taste. Simmer for 20–25 minutes, or until all the vegetables are tender.
If using leafy greens, add them in just before removing the curry from the heat.
Serve warm with steamed rice or your favourite flatbreads.