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Malaysian-style Curry

  • Yield: 8 servings 1x


Nutrition information calculated using chickpeas

Nutrition information does not include rice


  • 1 1/2 ea onion (chopped)
  • 4 cloves garlic (minced)
  • 1 inch fresh ginger (peeled and chopped)
  • 2 Tbs water
  • 1 1/2 lbs meat (cut into cubes or 2 can chickpeas)
  • 2 tbs olive or coconut oil
  • 2 tbs curry powder
  • 1 cn unsweetened coconut milk (14 oz)
  • 1 cup frozen peas
  • 1 1/2 cup veggie broth
  • 2 ea fresh jalapeños (slit in 4 places)
  • 1 ea cinnamon stick
  • 2 ea whole cloves
  • 1 ea star anise
  • 1/2 cup fresh cilantro (chopped)
  • 1 ea sweet potato (cubed)
  • 8-10 ea red potatoes (cubed)
  • Cooked rice


  1. In a food processor chop onion, garlic, and ginger.
  2. Add water and puree to a paste.
  3. In a large skillet, pan fry potatoes and 1/2 onion until tender but not soft.
  4. Season meat with salt if using.
  5. In a large heavy casserole heat oil until hot but not smoking and brown meat in batches, transferring with tongs as browned to a large plate.
  6. Reduce heat to low, add onion/garlic and cook, stirring, 1 minute.
  7. In a bowl, combine curry powder, cinnamon, cloves, and anise and add to onion paste, stirring 1 minute.
  8. Add meat or garbanzo beans with any juices accumulated on plate and remaining ingredients except Cilantro and potato mixture and simmer, covered, until cooked through, about 15 minutes.
  9. Remove lid and allow the sauce to boil gently until reduced and slightly thick.
  10. Remove meat to plate and boil sauce gently, stirring occasionally, until thickened, about 5 minutes.
  11. Add cilantro and serve over rice.


Source: More Creative Juices--Laurie Drummond


  • Calories: 823
  • Fat: 22.1 g
  • Carbohydrates: 135.22 g
  • Protein: 28.56 g
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