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Before you jump to Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to indonesian vegetable yellow curry (vegan/vegetarian) recipe. To make indonesian vegetable yellow curry (vegan/vegetarian) you only need 24 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Indonesian Vegetable Yellow Curry (Vegan/Vegetarian):
- Provide The Curry Paste
- Use 10 gms Candlenuts (3 Candlenuts)
- Get 2 Garlic Cloves
- Provide 3 Shallots
- Provide 30 gms Fresh Tumeric
- You need 1 Stick Lemongrass peeled
- Use 1 tbs Ginger
- Provide 1 tbs Galangal
- Provide 1 Small Thai red chili (seeds removed)
- Use Produce
- Take 1 Zucchini
- Provide 1 Medium Eggplant
- Use 80 gms Enoki Mushrooms
- You need 80 gms Shimeji Mushrooms
- Prepare 1 Couple of Handfuls of Beanshoots
- Get Corriander for garnish
- Prepare Spices
- You need 1 Cinnamon Stick
- Provide 3 Cloves
- Take Others
- Use 150 gms Firm Tofu (cut into small blocks)
- You need 1 x 270ml Can Coconut Cream
- Take 750 ml Vegetable Stock
- You need 1 tbs Oil
Instructions to make Indonesian Vegetable Yellow Curry (Vegan/Vegetarian):
- 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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