Vegan Indonesian Curry

We are huge curry lovers here at the Full of Plants HQ, so anytime I get the chance to try a new one, I’m all in! Recently, I dove into the world of Indonesian curries, and let me tell you: WOW. They taste so different from the ones I’m used to, but in the best possible way.

Luckily, I got the chance to learn how to make one of them the traditional way, thanks to an Indonesian cook I met at my local Asian store. We started chatting about food (surprised?), and before I knew it, I was getting a recipe + tips from someone who grew up with these flavors. How awesome!

Unlike some other curry recipes, this one relies entirely on fresh aromatics. No store-bought curry paste or spice blend is needed. You make your own curry paste in just a few minutes using a blender. Then, cook it with creamy coconut milk, add the tofu and green beans, and let it simmer for a few minutes. Super simple. Insanely delicious!

Bonus point: Your kitchen will be filled with a fresh and citrusy scent as the curry simmers!

😍 Why You Should Try It

Fresh, fragrant flavors.

While you might expect this curry to be loaded with dried spices like many Asian curries, it’s actually pretty light on them, relying only on a pinch of ground coriander and cumin seeds.

Instead, it uses fresh aromatics like lemongrass stalks, kaffir lime leaves, and galangal, which give it a bright, citrusy freshness. If you’ve ever tried Tom Yum, this curry has a similar vibe!

Harveen, a reader, said: “This recipe is amazing!! I recently had a delicious vegan curry at my favourite Indonesian restaurant, and I was dying to have it again – this recipe nailed it! Thank you so much!! ★★★★★”

Made in one pot.

Well, almost. The curry itself is made in one pot. You will just need to blend the aromatics into a paste (which is a 5-minute step), so it’s essentially a one-pot dish with the addition of a blender. You’ll need roughly 35 minutes from start to finish to make this curry!

Easily customizable.

You don’t have to stick to just green beans and tofu! This curry is versatile, as you can use the base curry sauce and swap in whatever add-ins you like. Not into tofu? Try tempeh or vegan chicken! Not a fan of green beans? Go with spinach, pak choy, or kale instead!

📘 What Is Indonesian Curry

“Gulai sayur,” which translates to “vegetable curry,” is an Indonesian dish consisting of vegetables simmered in a spicy coconut milk sauce infused with various aromatic ingredients.

In contrast to curries from different countries, such as Vietnamese curry, which often utilize either spice blends or pre-made curry pastes, Indonesian curries typically begin with fresh aromatics that are processed into a paste. Those aromatics often include garlic, shallots, chili, fresh turmeric, and galangal.

🫛 What You’ll Need

Below are a few notes and substitutions for the ingredients you will need.

Shallots and garlic

For a natural sweetness and garlicky aroma. Feel free to replace the shallots with one onion.

Fresh turmeric

Turmeric, in its fresh form, resembles tiny roots, approximately 2-3 inches (5-8 cm) long. It has a light brown skin and a deep orange flesh. In this curry, it adds a bright orange color and a subtly bitter, earthy aroma.

Chili

To spice it up, you will need one Thai chili, also known as Bird’s eye chili.

Substitute: You can replace the chili with 1 tablespoon of sriracha. It’s not the same, but it still works!

Galangal

Not to be confused with ginger, galangal has a more peppery and citrusy flavor. To me, it has a more complex scent as well.

Since galangal has a dense and tough flesh, it cannot be grated like ginger. Instead, you will have to cut it into slices and simmer it with the curry. Then, remove it and discard it.

Kaffir lime leaves

Lime leaves, sometimes labeled as combava leaves or makrut lime leaves, add freshness and a lemony note to the curry sauce.

Where to buy: You can find kaffir lime leaves in the frozen section of well-stocked Asian grocery stores.

Lemongrass

Use one whole fresh lemongrass stalk, slice it in half crosswise and slightly crush it with a pestle to release its flavors.

Spices

Ground coriander, turmeric, and toasted cumin seeds add depth to the sauce.

Although you can use regular cumin seeds, toasting them helps release their natural oil, allowing the seeds to develop more complex flavors. They are slightly smoky and have a more intense flavor.

How to toast cumin seeds: Heat a light-bottomed pan or skillet over medium heat. Once hot, add the cumin seeds and spread them into an even layer. Sauté the seeds for about 1 minute, shaking the pan regularly to ensure they brown evenly. That’s it!

Coconut milk

Coconut milk makes the base of the sauce, giving it a rich and nutty flavor. Since this curry doesn’t use water (only coconut milk), feel free to use either light or full-fat coconut milk. My preference goes to the latter as it yields a thicker consistency and richer mouthfeel.

Note: Not all coconut milks are equal – some have a more pronounced coconut flavor and fit better for desserts. For savory recipes, my favorite brands are Grace, Thai Kitchen, and Native Forest.

Tofu

For the tofu, you have two options. The fastest option is to start with tofu puffs. They soak up the sauce and become extra soft and chewy as they simmer.

Otherwise, if you cannot find tofu puffs, you will need to use firm tofu and either air-fry or bake it until it is golden brown. I’ll walk you through that process in the instructions section below.

Where to buy: Both tofu puffs and firm tofu are available in the refrigerated section at most well-stocked Asian grocery stores.

Substitute: Feel free to substitute tempeh or young green jackfruit for the tofu!

Green beans

Authentic Indonesian curries typically feature a variety of long green beans called asparagus beans or Chinese long beans. Those are either hard to find or quite expensive outside of Asia – that’s why I went with regular green beans.

Although their texture and flavor differ, they still make a decent substitute.

Salt and sugar

To season. Sugar also helps balance the spiciness.

Note: For a more authentic flavor, replace the salt with around 3/4 tsp of vegan fish sauce.

🥔 Add-ins

I kept this curry simple by using only tofu and green beans as add-ins, but nothing is stopping you from adding extra veggies! I’m thinking carrots, potatoes, mushrooms, sweet potatoes, or bell peppers would taste delicious in this curry! A few more traditional options would be young green jackfruit, pan-fried tempeh, or morning glory!

🥣 Let’s Make It!

1. Prepare the aromatic chili paste

1. Blend everything into a paste. Add the shallots, garlic, chili, turmeric, ground coriander, toasted cumin seeds, ground turmeric, and water to a blender. Blend on high speed until it forms a smooth paste. Set aside. Note: Feel free to add a bit more water if the paste is too thick.

2. Make the Curry

Now that the chili paste and tofu are done, it’s time to make the curry!

1. Sauté the chili paste. Heat the oil in a deep skillet or saucepan over medium heat. Once hot, add the curry paste and sauté for 2-3 minutes, stirring frequently. This step will help release flavors and cook the raw aromatics.

2. Add the aromatics. Next, add the lemongrass stalk and fresh galangal. Sauté for another 3-5 minutes, stirring regularly.
3. Add the remaining ingredients. Pour in the full-fat coconut milk and add the tofu puffs, green beans, bay leaves, Kaffir lime leaves, sugar, and salt. Bring to a boil, then let the curry simmer, uncovered, for 20-25 minutes, stirring regularly, until the green beans are tender. Remove from the heat and adjust the saltiness and sweetness to taste.

4. Remove the aromatics. Before serving, remove the lemongrass stalks, galangal pieces, and lime/bay leaves from the curry.
5. Garnish. Top the curry with chopped fresh cilantro and a handful of fried shallots!

🍚 What to Serve It With

You can serve this curry with white rice, quinoa, noodles, crusty bread like banh mi baguette, or even naan (although not authentic!).

💬 FAQ

I hope you’ll love this vegan Indonesian curry! While the process of preparing it is super simple, the result is aromatic, creamy, and so rich!

🍛 More Delicious Curry Recipes

Easy Vegan Vietnamese Curry

Instant Pot White Bean Curry

Vegan Red Lentil Curry

Easy Vegan Thai Green Curry

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in August 2022 and updated with new process shots and detailed instructions in August 2025. You can see the older photos below.