116. Balinese Vegetable Curry

Name: 116. Balinese Vegetable Curry
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 300g Jasmine rice; 4 tbsp coconut oil; 2 lemongrass stalks, pale ends only, bruised; 2 bay leaves; 3 makrut lime leaves; 2 carrots, finely sliced; 300g pumpkin, diced; 1 chayote, skin removed, core removed, sliced finely; 600ml water; 1 tsp Asian vegetable stock powder; 200g eggplant, diced; 270ml coconut milk; 300g fried tofu; 2 tomatoes, cut into wedges; Lime, optional, to serve; 4 garlic cloves, roughly chopped; 4 shallots, finely chopped; 8 candlenuts; 3cm piece galangal, peeled and chopped; 3cm piece ginger, peeled and chopped; 3cm piece turmeric, peeled and chopped; 2 long red chillies, finely chopped; 1/2 tsp white peppercorns; 1 tsp coriander seeds; 3 makrut lime leaves, rolled up and sliced very finely

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

Ingredients

6 servings

300gjasmine rice

4 Tbspcoconut oil

2lemongrass stalks

pale ends only, bruised

300gpumpkin

skin removed, core removed, sliced finely

600mlwater

1 tspvegetable stock powder

Asian

200geggplant

diced

270mlcoconut milk

300gtofu

Curry Paste

3cm piece, peeled and chopped

3 cmginger

piece, peeled and chopped

turmeric

3cm piece, peeled and chopped

2long red chillies

finely chopped

½ tspwhite peppercorns

1 tspcoriander seeds

3makrut lime leaves

rolled up and sliced very finely

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.