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

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We hope you got benefit from reading it, now let’s go back to indonesian vegetable yellow curry (vegan/vegetarian) recipe. You can have indonesian vegetable yellow curry (vegan/vegetarian) using 24 ingredients and 5 steps. Here is how you achieve that.

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

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