Indonesian Recipes (Bali, Java) - Vegetable Curry (Sayur Kare) Recipe

Ingredients

•  Selection of vegetables according to taste and availability, such as:

• 2 carrots

• 1 kohlrabi

• 100 g/3 1/2 oz green beans

• 100 g/3 1/2 oz bamboo sprouts

• 50 g/2 oz sweet corn

• 1 red pepper

• 1/4 cauliflower

• 1 small cabbage

• 2 potatoes

Other ingredients:

• 500 ml/17 fl oz (2 1/4 cups) vegetable stock (broth)

• 2 kaffir lime leaves

• 1 stem lemon grass

• 1 cardamom pod

• 1 cinnamon stick

• 1-2 cloves

• 400 ml/14 fl oz (1 3/4 cups) coconut milk (canned) 

For the spicy paste:

• 7 shallots

• 3 cloves garlic

• 5 kemiri nuts (or macadamia nuts)

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon tamarind mousse

• 2 slices fresh ginger root

• pinch each of cumin, nutmeg, salt and pepper

• 2 tablespoons oil for frying

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Method:

1. Wash the vegetables thoroughly, peel if necessary and cut up or chop the vegetables as appropriate: carrots into slices, kohlrabi into sticks, and so on.

2. Heat the vegetable stock and add the kaffir lime leaves, lemon grass, cardamom (crush the pods), cinnamon and cloves.

3. Meanwhile, grind the ingredients for the spicy paste and fry in oil. Add the fried spicy paste to the hot vegetable stock and add the vegetables little by little.

4. Continue simmering for a few more minutes. Finally, stir in the coconut milk.

5. Heat the mixture again until it is hot enough.