Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Indonesian Vegetable Yellow Curry (Vegan/Vegetarian). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) Recipe. If you like exploring different vegetarian and vegan Thai food recipes at home, you'll definitely want to give this simple and easy yellow Thai curry recipe What makes this simple homemade vegan curry recipe so easy and quick to prepare is that there is no need to use a store-bought or pre-made curry. Vegetable curry: Curry is delicious in Indonesia and I've enjoyed many a vegetable curry during my tenure there.
You can have Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) using 24 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)
- Prepare of The Curry Paste.
- Take 10 gms of Candlenuts (3 Candlenuts).
- Prepare 2 of Garlic Cloves.
- Make ready 3 of Shallots.
- Prepare 30 gms of Fresh Tumeric.
- Take 1 Stick of Lemongrass peeled.
- Make ready 1 tbs of Ginger.
- Take 1 tbs of Galangal.
- Make ready 1 of Small Thai red chili (seeds removed).
- Prepare of Produce.
- It’s 1 of Zucchini.
- Take 1 of Medium Eggplant.
- It’s 80 gms of Enoki Mushrooms.
- Prepare 80 gms of Shimeji Mushrooms.
- You need 1 of Couple of Handfuls of Beanshoots.
- Prepare of Corriander for garnish.
- It’s of Spices.
- Make ready 1 of Cinnamon Stick.
- Prepare 3 of Cloves.
- Take of Others.
- Prepare 150 gms of Firm Tofu (cut into small blocks).
- You need 1 of x 270ml Can Coconut Cream.
- Make ready 750 ml of Vegetable Stock.
- Prepare 1 tbs of Oil.
Ideal for midweek, particularly Meat Free Monday, our.Vegetable curry in color and taste compliment any meal.This is a simple recipe but delicious and filled with flavors.Good way to incorporate a variety of vegetables in your meal.
Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) step by step
- Peel the Paste ingredients & Place all the ingredients for the paste in the food processor & blend until paste consistency.
- Heat the oil in a pot or wok, add the paste ingredients, Cinnamon stick and Cloves and fry for a minute..
- Add the pumpkin, zucchini and mushroom and stir (coating the vegetables)..
- Add the coconut cream and vegetable stock and bring to the boil. Turn down and simmer until the pumpkin is soft. Just before serving, add the tofu..
- Serve and garnish with beanshoots & corriander.
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