Recipes From Bali: Red and Yellow Vegetable Curry

If you have seen my post on Bali, you’ll know about one of my favourite local restaurants in Ubud, a small local warung called Puspa’s. Named after the owner herself, Puspa’s Warung is a cute spot, a stone’s throw from the busier streets of Ubud, and has become one of my favourite places to eat when I am there. So it seemed fitting that during my retreat in Bali at the start of the year, I took all of the guests for a special cooking class with the wonderful Puspa herself. She shared lots of recipes with her and we got to enjoy them all at the end, with a glass of her home brewed hibiscus flower kombucha! Over the next few weeks, I wanted to share some of the recipes we learned to bring a little of that Balinese magic straight to you!

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This simple red and yellow curry is full of flavour and a great weeknight dinner for all thee family as you can adjust the spice levels to suit you. There are lots of options to adapt to the availability of certain ingredients where you are too, making this simple recipe easy to make your own!

Serves 2

Cooking time: 20-30 minutes

Serve with rice (not included in recipe)

what you’ll need

For the paste

  • 2 cloves of garlic

  • 2 shallots (white onion also works)

  • 2 slices of ginger (the best type is a variety called galangal if you can get hold of it!)

  • 1 finger of fresh turmeric (1/4 tsp powder)

  • 1 kendel nut (or 2 macadamia nuts)

  • 1 red chilli (or paprika, this is for colour)

Other ingredients

  • 1 lemongrass (use up to half way of the stalk)

  • 2-3 kefir lime leaves

  • 1-2 pinches of cumin

  • white (or black) pepper

  • salt to taste

  • coconut milk (you can use cream if you can’t get milk)

  • vegetable (aubergine, pumpkin, potato, carrots, green beans…whatever you like!)

  • coconut oil

  • 2 portions of tempeh (or tofu)

WHAT TO DO

Chop all of the ingredients for the paste, then blend with water until a creamy paste forms.

Chop the veg into equal sizes (smaller is better if you are in a hurry)

Heat 1 tbsp of coconut oil in a pan and add the paste, and the whole kefir lime leaves, as well as the lemon grass, then leave for a few minutes until some of the water evaporates from the paste.

Pour in the coconut milk and stir well.

Then add the tempeh and hard veg, and mix in the spices and pepper and simmer for around 10 minutes. You can add water intermittently to thin the curry if it starts to dry.

Then add softer veg (carrots, mushrooms, green beans) to the curry and cook for a further 5-10 minutes until the veg is soft, but not over cooked.