Here is how Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) can help you in weight reduction
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Before you jump to Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already realize that the body calls for a heart that is strong and healthy. Think about it: if your heart isn’t fit then the rest of your body won’t be healthy. You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and exercise regularly. Do you know, though, that there are some foods that can help you have a healthy heart? If you want to know which foods you should be eating to improve your heart health, go on reading.
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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. To make indonesian vegetable yellow curry (vegan/vegetarian) you need 24 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Indonesian Vegetable Yellow Curry (Vegan/Vegetarian):
- Prepare The Curry Paste
- Provide 10 gms Candlenuts (3 Candlenuts)
- Provide 2 Garlic Cloves
- Provide 3 Shallots
- Take 30 gms Fresh Tumeric
- Use 1 Stick Lemongrass peeled
- Take 1 tbs Ginger
- Prepare 1 tbs Galangal
- Get 1 Small Thai red chili (seeds removed)
- Get Produce
- Use 1 Zucchini
- You need 1 Medium Eggplant
- You need 80 gms Enoki Mushrooms
- Use 80 gms Shimeji Mushrooms
- Get 1 Couple of Handfuls of Beanshoots
- Use Corriander for garnish
- Get Spices
- You need 1 Cinnamon Stick
- Prepare 3 Cloves
- Take Others
- Provide 150 gms Firm Tofu (cut into small blocks)
- Prepare 1 x 270ml Can Coconut Cream
- Take 750 ml Vegetable Stock
- Use 1 tbs Oil
Steps to make Indonesian Vegetable Yellow Curry (Vegan/Vegetarian):
- Peel the Paste ingredients & Place all the ingredients for the paste in the food processor & blend until paste consistency
- Heat the oil in a pot or wok, add the paste ingredients, Cinnamon stick and Cloves and fry for a minute.
- Add the pumpkin, zucchini and mushroom and stir (coating the vegetables).
- 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.
- Serve and garnish with beanshoots & corriander
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