How to Make Perfect Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)

Indonesian Vegetable Yellow Curry (Vegan/Vegetarian).

You can have Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) using 24 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)

1. 🢂 of The Curry Paste.
2. 🢂 10 gms of Candlenuts (3 Candlenuts).
3. 🢂 2 of Garlic Cloves.
4. 🢂 3 of Shallots.
5. 🢂 30 gms of Fresh Tumeric.
6. 🢂 1 Stick of Lemongrass peeled.
7. 🢂 1 tbs of Ginger.
8. 🢂 1 tbs of Galangal.
9. 🢂 1 of Small Thai red chili (seeds removed).
10. 🢂 of Produce.
11. 🢂 1 of Zucchini.
12. 🢂 1 of Medium Eggplant.
13. 🢂 80 gms of Enoki Mushrooms.
14. 🢂 80 gms of Shimeji Mushrooms.
15. 🢂 1 of Couple of Handfuls of Beanshoots.
16. 🢂 of Corriander for garnish.
17. 🢂 of Spices.
18. 🢂 1 of Cinnamon Stick.
19. 🢂 3 of Cloves.
20. 🢂 of Others.
21. 🢂 150 gms of Firm Tofu (cut into small blocks).
22. 🢂 1 of x 270ml Can Coconut Cream.
23. 🢂 750 ml of Vegetable Stock.
24. 🢂 1 tbs of Oil.

step by step Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)

1. Peel the Paste ingredients & Place all the ingredients for the paste in the food processor & blend until paste consistency.
2. Heat the oil in a pot or wok, add the paste ingredients, Cinnamon stick and Cloves and fry for a minute..
3. Add the pumpkin, zucchini and mushroom and stir (coating the vegetables)..
4. 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..
5. Serve and garnish with beanshoots & corriander.