Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)! A quick and easy dinner that is ready in under 45 minutes!
You can cook Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) with 24 Ingredients and 5 steps. See the following guide!
Ingredients for Indonesian Vegetable Yellow Curry (Vegan/Vegetarian):
- The Curry Paste.
- 10 gms Candlenuts (3 Candlenuts).
- 2 Garlic Cloves.
- 3 Shallots.
- 30 gms Fresh Tumeric.
- 1 Stick Lemongrass peeled.
- 1 tbs Ginger.
- 1 tbs Galangal.
- 1 Small Thai red chili (seeds removed).
- Produce.
- 1 Zucchini.
- 1 Medium Eggplant.
- 80 gms Enoki Mushrooms.
- 80 gms Shimeji Mushrooms.
- 1 Couple of Handfuls of Beanshoots.
- Corriander for garnish.
- Spices.
- 1 Cinnamon Stick.
- 3 Cloves.
- Others.
- 150 gms Firm Tofu (cut into small blocks).
- 1 x 270ml Can Coconut Cream.
- 750 ml Vegetable Stock.
- 1 tbs Oil.
Step by step how to cook 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.
