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Ingredient
Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)
Introduce
Chef :
Nikki AliciaIndonesian Vegetable Yellow Curry (Vegan/Vegetarian)
Approx 280 Calories per serve (Approx 20gms Carbs, 19gms fat, 8gms Protein)
Ingredient
10 gms
Candlenuts (3 Candlenuts)
3
Shallots
30 gms
Fresh Tumeric
1 Stick
Lemongrass peeled
1 tbs
Ginger
1 tbs
Galangal
1
Zucchini
80 gms
Enoki Mushrooms
80 gms
Shimeji Mushrooms
3
Cloves
750 ml
Vegetable Stock
1 tbs
Oil
Cooking instructions
* Step 1
Peel the Paste ingredients & Place all the ingredients for the paste in the food processor & blend until paste consistency
* Step 2
Heat the oil in a pot or wok, add the paste ingredients, Cinnamon stick and Cloves and fry for a minute.
* Step 3
Add the pumpkin, zucchini and mushroom and stir (coating the vegetables).
* Step 4
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.
* Step 5
Serve and garnish with beanshoots & corriander
Note: if there is a photo you can click to enlarge it
Tag
Vegetarian
Candlenuts (3 Candlenuts)
garlic cloves
shallots
Fresh Tumeric
Lemongrass peeled
ginger
galangal
Small Thai red chili (seeds removed)
zucchini
medium eggplant
Enoki mushrooms
Shimeji mushrooms
Couple of Handfuls of Beanshoots
cinnamon stick
cloves
Firm Tofu (cut into small blocks)
x 270ml Can Coconut Cream
vegetable stock
oil
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