Balinese Vegetable Curry
This is my version of a balinese curry paste - not strictly authentic as some of the ingredients are hard to source here, but this version is still very tasty. There’s a bit of prep making the paste, but once done the curry can be made easily and quickly. The spice paste will make enough for 3 curries. Pack into small containers and freeze till needed.
Ingredients:
Spice paste:
1 x red onion
3 sticks lemongrass (slice the white part)
3cm fresh ginger, grated
3cm fresh galangal, grated (try to get it as young and fresh as possible - it can be hard to grate. Could replace with a galangal paste from an Asian supermarket)
tbsp fresh grated turmeric (wear gloves when grating or your fingers will look like you smoke 40 a day!)
3 cloves garlic, grated
1 tsp shrimp paste (omit if you want to make this vegetarian, but it does add a distinctive taste). Blend with a tbsp of hot water.
2 tbsp coconut flakes
3 birds eye red chillies
1 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1 tsp ground black pepper
1 tsp ground white pepper
Curry ingredients:
2 zuchinni, sliced
1 red capsicum sliced into small pieces
bunch broccolini chopped
3 spring onions, chopped
2 cups pumpkin cut into 2cm cubes
small eggplant, sliced
cup sugar snap peas
about 7 tbsp coconut oil
400ml tin coconut milk
deep fried onions to serve (available packaged in most supermarkets)
To make the spice paste
Put all the paste ingredients into a food processor or a spice grinder and blitz till paste like. Heat 2 tbsp coconut oil in a wok and cook the paste for about 3 minutes till aromatic. Cool and divide into 3 portions. Use one portion for the curry.
To make the curry:
Roast the pumpkin, zucchini and eggplant with about 2 tbsp coconut oil on 180 degrees C for about 30 minutes.
Heat 2 tbsp of coconut oil in a wok and add the paste. Cook for about 2 minutes till aromatic.
Add the coconut milk and bring to the boil.
Turn down to a simmer and add the onions and capsicum. Cook for about 10 minutes, then add the other vegetables. Heat through and serve with crunchy deep fried onions on top and rice.