
By Robert Holian
116. Balinese Vegetable Curry
4 steps
Prep:45minCook:25min
Chayote is called “choko” where I’m from (Australia) - the skin holds a lot of sap, so my tip is to wear gloves while cutting off the skin.
Updated at: Tue, 10 Oct 2023 08:55:58 GMT
Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories585.6 kcal (29%)
Total Fat32.7 g (47%)
Carbs62.1 g (24%)
Sugars8.3 g (9%)
Protein16.6 g (33%)
Sodium112.3 mg (6%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

300gjasmine rice

4 Tbspcoconut oil

2lemongrass stalks
pale ends only, bruised

2bay leaves

3makrut lime leaves

2carrots
finely sliced

300gpumpkin
diced

1chayote
skin removed, core removed, sliced finely

600mlwater

1 tspvegetable stock powder
Asian

200geggplant
diced

270mlcoconut milk

300gtofu
fried

2tomatoes
cut into wedges

Lime
optional, to serve
Curry Paste
Instructions
Step 1
Put the rice on to cook, using whatever method you prefer.
Step 2
Put all the ingredients for the curry paste in a pestle and mortar and pound the hell out of it until it becomes a thick paste. I find that a small sprinkle of salt helps to soften some tougher ingredients, like galangal. You can also use a food processor to do this.
Step 3
In a large pot, heat the coconut oil over low to medium heat, and fry off the curry paste for around 5 minutes, or until fragrant. Add the water, lemongrass, bayleaves, and lime leaves, followed by the chayote/choko, pumpkin, zucchini and carrot. Add the stock powder and a generous pinch of salt, and allow it to gently simmer. When the pumpkin is almost cooked, add the eggplant, it only takes a few minutes. Add the coconut milk and tofu and stir through to warm.
Step 4
Serve with the jasmine rice, and top with the wedges of tomato.
Notes
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