
This vegetarian coconut curry is thick and chunky, with a spicy combination of flavours, softened by the coconut milk.
Ingredients
- ½ cup sambal oelek
- 5 macadamia or candlenuts
- 1½ teaspoons turmeric
- 4 cloves garlic, crushed, peeled and mashed to a paste
- 2cm piece fresh ginger, peeled
- 2 tablespoons dried small shrimp
- 2 tablespoons oil
- 1 large onion, peeled and roughly chopped
- 400 ml can coconut milk
- 1½ cups vegetable stock
- 3 kumara, peeled and diced
- 1 carrot, peeled and sliced
- ½ cabbage, diced
- 400 grams green beans, trimmed and halved
- 1 block each tempeh and tofu
- 4 tomatoes, quartered
Method
- In a food processor put the sambal oelek, macadamia nuts, turmeric, garlic, ginger and dried shrimp and process to a smooth paste.
- Heat the oil in a deep-frying pan or wok. Add onion and cook for about 5 minutes or until the onion browns, but not burns. Add paste and cook a further 2 minutes.
- Add the coconut milk and stock and bring to the boil.
- Add the kumara and simmer until it's half cooked. Add the carrots and cook about 5 minutes. Add the cabbage, beans, tofu and tempeh and cook 5 minutes. Add tomatoes and warm the mixture through. Season with salt and pepper and serve.
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