Vegan Indonesian Yellow Curry

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My Vegan Indonesian Yellow Curry is full of aromatic spices and vibrant colours. It's a real celebration of Indonesian cuisine.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Indonesian

Diet: Vegan, Vegetarian

Keyword: aubergine, carrot, cashew nuts, coriander seeds, cumin seeds, garlic, ginger, lemongrass, lime, mange tout, red chilli, red pepper, tamarind, tofu, tomato, turmeric, white onion

Servings: people

Calories: 395.59kcal

Ingredients

For the curry paste:

1 white onion roughly chopped
1 tomato chopped
1 red chilli a few slices reserved for garnish
1 tablespoon Turmeric powder
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon tamarind paste
10 g cashew nuts
2 cloves garlic
1 tablespoon root ginger roughly chopped
1 lemongrass trimmed and roughly chopped
1 lime juice only

For the curry:

2 tablespoon vegetable oil
1 carrot peeled and chopped
1 red pepper chopped
1 aubergine cubed
300 g tofu cubed
200 g mange tout
400 ml coconut milk
200 ml vegetable stock
10 g cashew nuts

Instructions

Place all of the curry paste ingredients into a blender and blitz until you have a smooth paste.
In a large pan, heat the oil then add the carrot, red pepper, aubergine, tofu, mange tout and curry paste.
Cook for 5 minutes to allow the aromas to release from the curry paste.
Pour over the coconut and vegetable stock along with the cashew nuts and simmer for 30 minutes until the vegetables are tender and the sauce has thickened slightly.
Serve with red chilli to garnish.

Nutrition