Vegan Kale Masak Lemak
Tender kale in a golden turmeric-and-coconut gravy. Masak lemak is the comforting Malaysian coconut-milk curry, and this quick version comes together in one pan with plenty of warmth.
By Farah
· July 2025
Prep 5 min · Cook 10 min ·
Makes 5 · 165 kcal per serving
Contains Soya Allergen detail ↓
This quick and easy vegan curry combines fresh turmeric, creamy coconut milk, and tender kale in a flavourful, spicy masak lemak-inspired dish. Perfect with rice or on its own, it’s rich, bold, and packed with plant-based flavor. Serves 5.
Let’s cook
Ingredients
- 150 g kale
- 5-6 medium-sized red chillies
- 3.5 in fresh turmeric
- 2 tamarind slicesor 1 tsp of tamarind slices
- 2 stalks lemongrass
- 200 g coconut creamor 400g coconut milk
- 1 tsp miso pasteoptional
Prep the kale
Roughly chop the kale into bite-sized pieces. Set aside.
Blend the aromatics
Blend fresh turmeric and chillies with a little water until smooth.
Bruise lemongrass
Gently bruise lemongrass stalks to release their aroma. You can use pestle and mortar or the back of a knife.
Cook the curry base. Add lemongrass, tamarind and coconut cream
Add the blended chillies and turmeric into a pot. Add water if needed. Add lemongrass, tamarind and coconut cream then turn on the heat.
Boil, then add kale
Bring to a gentle boil then add kale.
Add miso paste (optional)
Boost the umami flavour with miso paste.
Serve!
Serve with steamed rice. Enjoy!
No talking. Just the making.
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Nutrition
An estimate per serving, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
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