Anti-Inflammatory Indonesian Vegetable Curry
Indonesia, and more specifically, the island of Bali, is one of the most frequented travel destinations in the world. As an Aussie, it’s basically a right of passage to visit Bali at least once in your lifetime.
So, with sunscreen sealed, yoga pants neatly folded, a reading book ready, and my backpacked tightly locked — I was ready to check out this magical place and what it offered, especially the food!
My in-flight magazine provided glimpses into the exquisite cuisine — all year round surf breaks and Insta-worthy rice terraces.
There’s no shortage of western cafes and restaurants appealing to the millennial hipster or the new age vegan, however, I was after the local ‘warungs’. These ‘warungs’ offer up hearty curries and salads and utilize the best local produce.
Anti-Inflammatory Indonesian Vegetable Curry
I’ve recreated one of my favorite dishes from Bali — an anti-inflammatory Indonesian vegetable curry.
While nowhere near the authentic experience as one is to be had when mama serves her specialty from a roadside stall, the flavors do at least make me feel a little nostalgic.
The best part of this curry? The amazing anti-inflammatory properties it boasts with the ultimate trio – turmeric, black pepper, and coconut!
These three together are said to activate the curcumin in the turmeric which is famous for its anti-inflammatory properties. (Read more about the benefits of turmeric!)
One final note. If you do visit Bali, be sure to grab a souvenir in the form of their famous handmade coconut bowls and spoons. Because… #wheninbali
Have you ever been to Indonesia? Will you try this anti-inflammatory vegetable curry?
- 5cloves garlic
- 2stalks shallots
- 1/4cup Wildly Organic Soaked & Dehydrated Cashews
- 1/4cup fresh ginger
- 3tablespoons fresh turmeric(or 1.5 teaspoons powder)
- 1tablespoon coriander seeds
- 1tablespoon Wildly Organic Coconut Sugar
- 1/2teaspoon black peppercorns
- 3 small red chillis(optional)
- 2cups vegetable stock(or bone broth)
- 1-3/4cup coconut cream
- 2stalks lemongrass
- 3 kaffir lime leaves
- 1 eggplant(sliced into 1-inch sticks or large chunks)
- 2 zucchini(sliced into 1-inch sticks or large chunks)
- 2 carrots(sliced into 1-inch sticks or large chunks)
- 1 red pepper(sliced)
- 1cup cut beans or snow peas
- 3tablespoons Wildly Organic Centrifuge Extracted Coconut Oil
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Place all curry paste ingredients into a food processor. Blend until you get a smooth consistency.
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Heat the coconut oil in a large saucepan and pour in the curry paste. Stir through for 5 minutes on low heat.
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Meanwhile, remove the green part of the lemongrass so you are left with the fragrant white part.
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Then 'bruise' the lemongrass using the side of your knife or simply create slits in its side to release the fragrance.
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Add the stock, coconut cream, lemongrass and kaffir lime leaves into the pot and allow to simmer for 5 minutes.
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Now add the eggplant, zucchini, and carrots.
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Cook for 20 minutes with the lid on.
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Add the beans or snow peas and cook for another 10 minutes.
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Serve over rice and garnish with fresh cilantro.
This is such an easily adapted recipe. Use whatever vegetables you want!
You can easily add a protein source to this curry by substituting for a few vegetables. Chicken and tempeh work great!
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