Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, indonesian vegetable yellow curry (vegan/vegetarian). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook indonesian vegetable yellow curry (vegan/vegetarian) using 24 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Indonesian Vegetable Yellow Curry (Vegan/Vegetarian):
- Make ready The Curry Paste
- Prepare 10 gms Candlenuts (3 Candlenuts)
- Make ready 2 Garlic Cloves
- Get 3 Shallots
- Make ready 30 gms Fresh Tumeric
- Prepare 1 Stick Lemongrass peeled
- Make ready 1 tbs Ginger
- Make ready 1 tbs Galangal
- Take 1 Small Thai red chili (seeds removed)
- Get Produce
- Take 1 Zucchini
- Make ready 1 Medium Eggplant
- Make ready 80 gms Enoki Mushrooms
- Make ready 80 gms Shimeji Mushrooms
- Take 1 Couple of Handfuls of Beanshoots
- Get Corriander for garnish
- Make ready Spices
- Get 1 Cinnamon Stick
- Take 3 Cloves
- Prepare Others
- Take 150 gms Firm Tofu (cut into small blocks)
- Prepare 1 x 270ml Can Coconut Cream
- Get 750 ml Vegetable Stock
- Take 1 tbs Oil
Steps 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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