Vegan Indonesian Curry
Indonesian-inspired curry with tofu and green beans! Infused with aromatics like lemongrass, galangal, kaffir lime leaves, and turmeric. A creamy and delicious plant-based curry!
Ingredients
Curry Paste
- 2 shallots roughly chopped
- 2 cloves of garlic
- 1 Bird's eye chili
- 1 chili pepper can be replaced with 2 tsp of sriracha
- 1 inch fresh turmeric
- 1 tsp ground coriander
- 1/2 tsp toasted cumin seeds
- 1/4 tsp ground turmeric
- 1/4 cup water
Fried Tofu
- 1 7-ounces block firm tofu diced into 1-inch cubes
- 3 tbsp oil
Curry
- 2 tbsp oil
- 1 13.5-oz can full-fat coconut milk
- 1 lemongrass stalk slightly crushed
- 1 inch fresh galangal
- 1-3 bay leaves
- 2-3 lime leaves (Kaffir lime leaves)
- 1 tsp sugar
- 1/2 tsp salt adjust to taste
- 5 ounces green beans cut into 2-inch long pieces
- 1/3 cup fried shallots for topping
Instructions
Curry Paste
- Add all of the ingredients to a small blender and blend until it forms a paste. Feel free to add a bit more water if the paste is too thick. Set aside.
Fried Tofu
- Heat the oil in a non-stick skillet over medium heat. Once hot, add the diced tofu and sauté for 4-5 minutes on each side or until the tofu is golden brown. Remove from heat and set aside. Alternatively, you can air-fry the tofu for about 10 minutes in an air-fryer.
Curry
- Heat the oil in a deep skillet or saucepan over medium heat. Once hot, add the curry paste and sauté for 2 minutes, stirring frequently.
- Pour in the full-fat coconut milk, and add the lemongrass stalk, fresh galangal, bay leaves, lime leaves, sugar, and salt.
- Add the fried tofu and the green beans and bring to a simmer. Let the curry simmer for 20-35 minutes uncovered, stirring regularly, until the green beans are tender. Remove from heat and adjust the saltiness and sweetness to taste.
- Top the curry with fresh cilantro, fried shallots, and serve with rice, noodles, or bread! This curry will keep for up to 3 days in the refrigerator.