Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, indonesian vegetable yellow curry (vegan/vegetarian). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) is something which I have loved my entire life.
If you like exploring different vegetarian and vegan Thai food recipes at home, you'll definitely want to give this simple and easy yellow Thai curry recipe What makes this simple homemade vegan curry recipe so easy and quick to prepare is that there is no need to use a store-bought or pre-made curry. Vegan Sayur Lemak is a simplified and veganised version of the traditional light coconut curry Sayur Lemak Serani is a vegetarian coconut curry from Singapore, lighter than its Malay and Indonesian counterparts. Sayur = Vegetables Lemak = Cream (here, it refers to the the coconut milk).
To get started with this recipe, we have to prepare a few components. You can cook indonesian vegetable yellow curry (vegan/vegetarian) using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Indonesian Vegetable Yellow Curry (Vegan/Vegetarian):
- Take The Curry Paste
- Make ready 10 gms Candlenuts (3 Candlenuts)
- Get 2 Garlic Cloves
- Make ready 3 Shallots
- Make ready 30 gms Fresh Tumeric
- Make ready 1 Stick Lemongrass peeled
- Get 1 tbs Ginger
- Get 1 tbs Galangal
- Take 1 Small Thai red chili (seeds removed)
- Get Produce
- Take 1 Zucchini
- Take 1 Medium Eggplant
- Get 80 gms Enoki Mushrooms
- Make ready 80 gms Shimeji Mushrooms
- Get 1 Couple of Handfuls of Beanshoots
- Make ready Corriander for garnish
- Get Spices
- Get 1 Cinnamon Stick
- Take 3 Cloves
- Prepare Others
- Get 150 gms Firm Tofu (cut into small blocks)
- Make ready 1 x 270ml Can Coconut Cream
- Prepare 750 ml Vegetable Stock
- Make ready 1 tbs Oil
This Vegetarian Thai Yellow Curry is authentic, homemade vegan Thai food at its best! Note that here I have dispensed with making a curry paste; instead, all the minced herbs Serve with your choice of plain jasmine rice or whole grain Thai coconut rice for a delicious, healthy and nutritious vegan dinner! This curry is along the lines of "throw it all in the pot and walk away" and that is the best kind of dinner in my opinion. I recommend using Mae Ploy Yellow.
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
This easy vegan yellow curry recipe is loaded with chickpeas, coconut milk, and roasted vegetables. It makes a delicious, comforting, nourishing weeknight meal. I've been making curry for years, as it's old family tradition, but my Thai style coconut curries have always fallen short. Vegetable-loaded Thai vegan curry for Instant Pot or stove. Even non vegans will enjoy this scrumptious, healthy, vegan curry recipe!
So that’s going to wrap it up with this exceptional food indonesian vegetable yellow curry (vegan/vegetarian) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
