Thai Red Curry with Vegetables
I wasn’t actually planning on making this Thai red curry, but I had a lot of kaffir lime leaves and lemongrass left in the fridge
Indonesian Vegetable Curry
Sayur Kare is honestly the best Indonesian vegetable curry out there. It is so creamy and delicious, and it is still a healthy dish because of all the veggies. This curry is actually great if you want to incorporate more vegetables into your diet. Plus, the tempeh will add some protein to your meal.
For this recipe I used tempeh, carrots, bok choy, tomatoes, green beans and enoki mushrooms. But you can definitely use some alternative ingredients. You could use button mushrooms instead of enoki, spinach instead of bok choy, or tofu instead of tempeh. However, this is how I prefer my Indonesian vegetable curry.
INGREDIENTS for indonesian vegetable curry
- Tempeh, 17.6 oz (500g)
- Tomatoes, 5
- Enoki mushrooms, 7 oz (200g)
- Green beans, 2 handfuls
- Grated carrots, 2
- Bok choy, 2
- Coconut oil, 3 tbsp
- Chili peppers, 3
- Coconut cream, 7 oz (200ml)
- Indonesian curry paste, 1.2 oz (35g)
- Paprika powder, 1 tsp
- Salt, 1½ tsp
- Pepper, ¼ tsp
how to make an indonesian vegetable curry
1. Firstly, cut the tempeh into cubes. Coat the tempeh with 1 tablespoon of coconut oil (or any other vegetable oil), and season with 1 teaspoon of paprika powder, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook in the oven for 25 minutes on 400°F (200°C).
2. While the tempeh is cooking, grate the carrots and chop all the other vegetables and chili peppers.
3. Heat 2 tablespoons of coconut oil in a frying pan. Once heated, add the chili peppers and cook for 1 minute. Then, add the curry paste (you can also use another green curry paste). Cook for a few more minutes until the paste becomes fragrant.
4. When the paste is nice and fragrant, slowly add the coconut cream and keep stirring. Add all the vegetables and stir it until everything is covered with the coconut cream. Also add 1 teaspoon of salt (or to taste).
5. Don’t add water, as the tomatoes will release a lot of juice. Cook for about 20/25 minutes until the vegetables are all nicely cooked.
6. Lastly, add the tempeh and serve the Indonesian vegetable curry with rice. Selamat makan!
Sayur Kare (Indonesian Vegetable Curry)
Ingredients
- 17.6 oz tempeh (500g)
- 5 tomatoes
- 7 oz enoki mushrooms (200g)
- 2 handful green beans
- 2 grated carrots
- 2 bok choy
- 3 chili peppers
- 3 tbsp coconut oil
- 7 oz coconut cream (200ml)
- 1.2 oz Indonesian curry paste (35g)
- 1 tsp paprika powder
- 1½ tsp salt
- ¼ tsp pepper
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My name is Josca.
I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.