A Quick Indonesian Vegie Curry
A spicy clean out of the fridge.
Hey there, how did we arrive at Easter? A late Easter at that and yet still it feels like we’ve just packed up from Christmas. I mean, I am one of those people who ignores boxing day and embraces the adornment of festive decorations way beyond the Christmas season. Indeed this year there’s a chance we may have ‘enjoyed’ decorative merriment into February. So maybe going forward I need to consider observing the true meaning of boxing day and the onslaught of easter arrival won’t come as such a shock.
Anyways here we are again.
As is usually the case at the approach of a long weekend, and you’ve heard me talk about before, I’m busily dashing about getting ready to go away. We’re headed to The Barossa to visit Boy 2 for the vintage festival and see where he’s called home for the last few months as he builds his career in wine and of course imbibe in the local product with his skilled guidance and the area’s wonderful food. Now, as is also commonly my habit I’ve cooked some meals ahead of time to give me a few nights off. Also in my haste to be organised I did a bigger than usual fruit and veg shop at the start of the week knowing this would last into the first few days of our holiday, at least until I’d visited the famed Barossa Farmers Market. But as is always the case, best laid plans…often go awry or so the saying goes and how my day went.
Clothes mostly packed by Tuesday evening, who even am I? Caravan pantry items packed…perhaps being a little smug now and, I thought, not much left to buy before we go. Until….*queue turntable needle screeching across a record sound effect* Hubby announces “Oh by the way, border biosecurity is in force on the SA border so you won’t need to buy fruit and veg” Wait! What?? I have a fridge full of veg. Looks like my somewhat veg averse hubby is going to be eating his weight in veg over the next couple days, so where to start.
Peering in the crisper drawer bulging with produce (why did I buy two bundles of carrots from the farmer’s market?) I eye rolled myself though quietly praised my aspiration at the volume of veg I imagined we’d get through this week. So obviously we need something with lots of carrots, green beans…geez that’s a big bag of them I chose, and there’s a sweet potato and a few other things.
So while I’m not short on veg I am short on time and I thought perhaps you might be too or would like a recipe to tuck away for a similar dilemma.
This is my version of a traditional Indonesian Vegetable Curry recipe. I first ate a dish similar to this served to me by my friend who hails from our northern neighbour island country. An invite to her table for lunch is always one we clear all commitments for, she’s a cracking cook. She assured me this was a super simple one, vaguely listing ingredients, assuring me I could do it. So humble is she in the kitchen that extracting detail from her to replicate her wonderful traditional dishes is always very difficult.
Happening on a jar of Indonesian curry paste soon after this most recent lunch I grabbed a jar determined to try and replicate her dish.
She was right, it’s very simple, very delicious and even said veg avoiding hubs loves it.
So fittingly, with a short and sweet newsletter I offer you a short and spicy dinner. This dish has become a fave side here for chicken from the BBQ, seafood or some tasty meat skewers and will be equally loved by vegetarians and vegans alike.
Ingredients:
1 Tb neutral flavoured oil
1 large onion peeled and cut into wedges
3 garlic cloves crushed
1 Tb grated ginger
4 Tb Indonesian or Balinese curry paste (I use these ones but any indo or thai style will do if you can’t find an Indonesian one)
4 carrots peeled and cut in large chunks
1 small sweet potato peeled and cut in large chunks
2 cups green beans trimmed and cut halves lengthwise
2 cups vegetable stock
¼ a head of cauliflower cut into small florets
270ml can coconut milk
1 cup chopped savoy cabbage
1 tsp white sugar
2 tsp kecap manis
Method:
In a wok or large pan heat oil over a high flame. Add onion to wok and toss for two minutes until it runs opaque. Toss in garlic and ginger and stir fry briefly until fragrant. Add curry paste tossing through the onion mixture and stir fry until fragrant. Tip in the carrot, sweet potato and beans and stir fry to coat everything in the paste for a few minutes stirring and turning constantly. Pour in the stock and reduce heat slightly to med-high and allow to bubble and reduce for 10-15 minutes. The liquid will thicken slightly and reduce a little. Add the cauli florets and stir again allowing the curry to cook for a couple minutes only to soften the cauli a little. Tip in the coconut milk and stir through the cabbage, sugar and kecap manis. Allow to simmer for 3-5 minutes more for sauce to thicken and serve.
I like to sprinkle through some fresh herbs just as I’m ready to serve such as basil, mint or coriander (if you’re not like me and can taste herb and not soap).
Eating: Alllll the chocolate recipes. Here’s a few to try.
~ Nana’s Chocololate Fudge Cake
~And if you like a carrot cake at Easter this is the only one I ever make.
Wishing you all a happy and restful Easter friends. May your days begin with fruit filled spicy buns and dotted with rivers of chocolate.
S x
I love those "clean out the fridge" meals which never seem to disappoint! And I never tire of curry, keeping several different types in my pantry. Great post!