Indonesian Curried Vegetables
Indonesian cuisine is known for its rich flavors and diverse use of spices. The combination of curry powder, turmeric, and coconut milk in this dish creates a deliciously aromatic and creamy sauce that complements the assortment of vegetables.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 2 teaspoon Vegetable oil
- 1 medium Onion, chopped
- 3 clove Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, sliced
- 1 cup Cauliflower florets
- 1 cup Green beans, trimmed and halved
- 1 medium Potato, cubed
- 2 tablespoon Curry powder
- 1 teaspoon Turmeric powder
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoon Lime juice
- 2 tablespoon Fresh cilantro, chopped
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- Add sliced red bell pepper, sliced carrot, cauliflower florets, halved green beans, and cubed potato. Stir-fry for a few minutes.
- Sprinkle curry powder and turmeric powder over the vegetables. Mix well.
- Pour in coconut milk and vegetable broth. Season with salt and sugar.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in lime juice and fresh cilantro.
- Remove from heat and let it rest for 5 minutes.
- Serve hot with steamed rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.