Bean Sprouts Curry
Makan Tengah Hari • Malaysia
How to Make Bean Sprouts Curry (Traditional & Healthy Version)
Bean Sprouts Curry, known locally as 'kari taugeh', is a vibrant vegetarian dish celebrated in the Indian-Malaysian community, especially in places like Penang and Klang. This curry beautifully showcases the multicultural fusion of Malaysian cuisine, combining Indian spices with local ingredients such as taugeh (bean sprouts), santan (coconut milk), and aromatics like lemongrass and pandan. The dish is light yet flavorful, offering a taste of Malaysia’s rich culinary heritage. Malaysian Bean Sprouts Curry is popular as a lunch meal, often served with rice or roti. Its mild heat and creamy texture make it appealing to a wide audience, including those seeking nutritious vegetarian options. The use of fresh bean sprouts, a staple in Malaysian markets, provides a crunchy contrast to the smooth curry sauce. This recipe is health-conscious, using minimal oil and lighter santan for reduced calories, making it suitable for calorie trackers and healthy eaters. What makes this curry truly Malaysian is the blend of spices—cumin, coriander, turmeric, and chili powder—complemented by lemongrass and pandan, which infuse the curry with a unique aroma. Whether enjoyed at family gatherings or as a simple weekday lunch, Bean Sprouts Curry remains a beloved dish in Malaysia’s multicultural tapestry.
Bahan-bahan(untuk 1 medium bowl (approx. 250g per serving))
- 2 cups Bean sprouts (taugeh) (Fresh, washed and drained)
- 1 small Carrot (Julienned)
- 1 medium Red onion (Sliced thinly)
- 2 cloves Garlic (Finely chopped)
- 1 inch Ginger (Finely chopped)
- 1 stalk Lemongrass (serai) (Crushed)
- 1 leaf Pandan leaf (Knotted) - pilihan
- 1 cup Light coconut milk (santan) (Diluted for lower calories)
- 2 tbsp Curry powder (Malaysian-style)
- 1/2 tsp Turmeric powder (Serbuk kunyit)
- 1/2 tsp Chili powder (For mild heat) - pilihan
- 1/2 tsp Salt (To taste)
- 1 tbsp Cooking oil (Vegetable or canola)
Arahan
- 1
Heat the oil in a medium pot over medium heat. Add sliced onion, garlic, and ginger. Sauté until fragrant and onions are translucent.
5 minutes
Use minimal oil and stir frequently to prevent sticking.
- 2
Add lemongrass and pandan leaf. Continue sautéing for another minute to release the aroma.
1 minute
Crush lemongrass for maximum flavor extraction.
- 3
Stir in curry powder, turmeric powder, and chili powder. Fry the spices until aromatic but not burnt.
2 minutes
Add a splash of water if spices start to stick.
- 4
Add julienned carrots and cook for 2 minutes until slightly softened.
2 minutes
Carrots add natural sweetness and crunch.
Kenapa hidangan ini sihat
This vegetarian curry is low in calories and fat, making it a great option for calorie-conscious eaters. Bean sprouts are nutrient-dense yet low in carbs, supporting weight management. The recipe uses light coconut milk and plenty of vegetables, ensuring a balance of macronutrients. It’s suitable for vegetarian and vegan diets, and can be adapted for other dietary needs.
Bean Sprouts Curry is rich in vitamins A and C, thanks to taugeh and carrots. The use of light santan reduces saturated fat, while lemongrass and pandan add antioxidants. This dish is high in fiber, low in cholesterol, and provides plant-based protein. The inclusion of turmeric and ginger offers anti-inflammatory benefits. With minimal oil and no processed ingredients, it's ideal for those managing weight or blood sugar.
Petua
- 💡Tip 1: Wash bean sprouts thoroughly to remove any residual hulls.
- 💡Tip 2: Use fresh pandan for the best aroma; dried pandan is less effective.
- 💡Tip 3: Add curry leaves for extra fragrance if available.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove; avoid microwaving to preserve the crunch of bean sprouts.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
