Sayur Lemak, or the Malaysian Vegetable Curry is a delicious combination of lemon grass along with turmeric and ginger simmered in coconut milk and steamed vegetables. I like to add a lot of green vegetables to this dish as it gives the burst of color, texture and flavors. Onion, Garlic, Dry Red Chillies, Lemon Grass, Carrot (Gajjar), Green zucchini, Brinjal (Baingan / Eggplant), Tofu, Turmeric powder (Haldi), Basil leaves, Coconut milk, Water, Jaggery, Salt, Oil 1 Onion , peeled and diced 4 cloves Garlic , peeled 4 Dry Red Chillies , soaked in warm water 3 Stalk Lemon Grass , chopped Other Ingredients 1 Carrot (Gajjar) , cut lengthwise 1 Green zucchini , cut lengthwise 1 Brinjal (Baingan / Eggplant) , cut lengthwise 1 cup Tofu , diced 1/2 teaspoon Turmeric powder (Haldi) 6 Basil leaves , or kaffir lime leaves 200 ml Coconut milk 200 ml Water 2 tablespoons Jaggery Salt , to taste Oil , as needed 20 40 To begin making the Sayur Lemak- Malaysian Vegetable Curry Recipe, we will first make the Malaysian Curry Paste.To make the curry paste, combine all ingredients in a food grinder and blend to make a smooth paste. The paste will not be super fine, but coarse due to the fibres in the lemon grass. Add a little water if required.The next step is to the roast the vegetables for the Malaysian Curry.Heat a teaspoon of oil in a wok or a stir-fry pan; add the eggplants, zucchini and carrots sprinkle some salt and stir fry on low to medium heat until soft and cooked.Once cooked, stir in the turmeric powder, the curry paste, coconut milk, water, salt, jaggery and stir well to combine.Give the Sayur Lemak- Malaysian Vegetable Curry a good boil for about 2 to 3 minutes until the flavours seep in. Stir in the basil or the kaffir lime leaves. Give it a taste and adjust the salt accordingly. Once done, turn off the heat.Turn off the heat and serve the Sayur Lemak- Malaysian Vegetable Curry along with hot steamed jasmine rice. You can also include Cekodok/Jemput-Jemput Pisang Recipe (Vegan Fried Banana Balls) for dessert.