Mixed Vegetable Curry (Sayur Kari)

Combining Indonesian and Indian influences, this curry's distinctly Malaysian taste comes from the addition of galangal to build fragrant, balanced flavor. Use frozen kaffir lime leaves if fresh aren't available. Serve over long-grain rice.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 154
Caloriesfromfat 29 %
Fat 4.9 g
Satfat 4.3 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 4.7 g
Carbohydrate 26.7 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 557 mg
Calcium 89 mg


Cooking spray
1/2 cup minced shallots (about 2 large)
2 teaspoons minced garlic
2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)
2 tablespoons minced seeded red Thai chiles (about 2 chiles)
2 teaspoons grated peeled fresh ginger
2 teaspoons grated peeled fresh galangal
1/2 teaspoon curry powder
1 1/2 cups light coconut milk
1 cup (2-inch) cut green beans
1 cup organic vegetable broth (such as Swanson Certified Organic)
3/4 cup (1/2-inch-thick) diagonally cut slices carrot
1 tablespoon brown sugar
3 tablespoons tamarind concentrate
3/4 teaspoon kosher salt
18 fresh or frozen okra pods (about 8 ounces)
12 fresh shiitake mushrooms, stemmed and halved (about 4 ounces)
2 kaffir lime leaves, lightly crushed


1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan, and cook for 3 minutes or until fragrant, stirring frequently. Add lemongrass, red Thai chiles, ginger, and galangal to pan; cook 3 minutes, stirring frequently. Add curry powder to pan; cook 2 minutes, stirring frequently. Add coconut milk and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until vegetables are tender. Discard lime leaves.