Indo Curry

Ingredients

While the original Indian curry is known for its heavy use of spices and creamy texture, Indo Curry incorporates Indonesian ingredients such as lemongrass, galangal, and coconut milk to add a refreshing and tropical twist. The flavors are balanced to create a harmonious fusion of Indian and Indonesian cuisines. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 teaspoons (10g) curry powder 2 teaspoons (10g) curry powder
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) vegetable broth 1 cup (235ml) vegetable broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) green beans, trimmed 1 cup (150g) green beans, trimmed
• 1 cup (200g) tofu, cubed 1 cup (200g) tofu, cubed
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) fish sauce (optional for non-vegetarian version) 1 tablespoon (15ml) fish sauce (optional for non-vegetarian version)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 20g)
• Carbohydrates: 30g (Sugars: 8g)
• Protein: 8g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the curry powder, turmeric powder, and cumin powder to the pot. Stir well to coat the onions and spices evenly.
3. 3.
   Add the bruised lemongrass, sliced galangal, coconut milk, and vegetable broth to the pot. Bring to a simmer and let it cook for 10 minutes to infuse the flavors.
4. 4.
   Add the cubed potatoes, sliced carrots, red bell pepper, green beans, and tofu to the pot. Stir to combine all the ingredients.
5. 5.
   Season with soy sauce, fish sauce (if using), and salt to taste. Simmer for another 15-20 minutes until the vegetables are tender.
6. 6.
   Remove the lemongrass stalk and galangal slices from the curry before serving.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife to release its flavor.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Tofu — To enhance the texture and flavor of tofu, you can marinate it in soy sauce and a pinch of turmeric powder before adding it to the curry.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili flakes.
• If you prefer a creamier texture, you can add a tablespoon of coconut cream at the end of cooking.
• Serve the Indo Curry with a side of pickled vegetables or sambal for an extra burst of flavor.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Leftover Indo Curry can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Indo Curry hot with steamed rice or naan bread. The fragrant aroma and vibrant colors of the curry will make it an enticing centerpiece for your meal. Don't forget to garnish with fresh cilantro for a pop of freshness.

Presentation advice

To elevate the presentation of your Indo Curry, serve it in individual bowls or on a large platter. Arrange the colorful vegetables on top and sprinkle some chopped cilantro for an attractive garnish. Pair it with a side of pickled vegetables or sambal to add a touch of acidity and heat.