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big bowl of balinese curry
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Balinese Yellow Vegetarian Curry with Coconut Milk

This authentic Yellow Vegetarian Curry with Coconut Milk originates from Bali using healing turmeric, potato and coconut milk. The vivid citrus floral character from the lemongrass lightens the fattiness of the coconut, creating a gorgeous balance of flavours! 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course, Stew
Cuisine: Asian
Servings: 6 servings
Calories: 485kcal

Ingredients

Balinese Curry Paste (Yields 3)

  • 8 large mild raw chilies washed
  • 3 eschalots peeled
  • 1 head of garlic peeled
  • 1 thumb size galangal* peeled*
  • 1 thumb size of ginger peeled
  • 1/3 cup macadamia nuts
  • 1 lemongrass stalk** outer leaves removed
  • 1 tbsp ground coriander powder
  • 1 tbsp ground turmeric powder
  • 1/2 tsp ground pepper
  • 1/2 cup water

Balinese Turmeric & Coconut Vegetable Curry

  • 2 tbsp coconut oil
  • 8 medium sized desiree potatoes peeled cut into 8 cubes
  • 3 medium sized carrots peeled cut into large cubes
  • 2 400ml cans coconut milk
  • 1 tsp salt

To Serve

  • bean sprouts washed
  • brown rice soaked overnight and cooked as per packet instructions
  • cilantro leaves washed

Instructions

Balinese Curry Paste

  • Place all of the ingredients into a food processor or blender, blend until well-combined.
  • Once combined, separate the mixture into 3 portions. The Curry Paste recipe yields 3 meals and can be frozen / defrosted as required.

Balinese Turmeric & Coconut Vegetable Curry

  • In a medium sized pot over a medium heat, warm the coconut oil. Place 1 portion of the Balinese Turmeric Curry Paste and stir for approximately 5 - 10 minutes or until fragrant.
  • Stir in the potatoes and carrots until well-coated by the curry paste. Pour in the cans of coconut milk and salt, stir until well combined. You want to ensure the carrots and potatoes are submerged in milk, if not, add a splash of water.
  • Bring the curry to the boil, reduce the heat and simmer uncovered for approximately 45 minutes, or until the root vegetables are cooked through.
  • Serve on brown rice with fresh bean sprouts and cilantro leaves. Bon Appétit! ?

Notes

Nutrition: The information shown is an estimate provided by an online nutrition calculator. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.

Nutrition

Calories: 485kcal | Carbohydrates: 64g | Protein: 10g | Saturated Fat: 16g | Sodium: 445mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5750IU | Vitamin C: 147.7mg | Calcium: 80mg | Iron: 6.1mg