Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kale curry - indonesian curry *vegan friendly. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
The spices for cooking Kale Curry - Indonesian curry *Vegan friendly. Kale Curry - Indonesian curry *Vegan friendly instructions. Drain and squeeze to make sure not water left. Blends: shallots, garlic, galangal, ginger, chillies, bird chillies.
Kale Curry - Indonesian curry *Vegan friendly is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Kale Curry - Indonesian curry *Vegan friendly is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook kale curry - indonesian curry *vegan friendly using 19 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kale Curry - Indonesian curry *Vegan friendly:
- Make ready 200 gr Kale (I dont use the stem) - cut small
- Get 2,5 shallot (UK type which is quite big) - peeled and cut
- Prepare 3 red chillies (optional)
- Make ready 5 Bird chillies (optional)
- Get 4 garlic - cut
- Prepare 1 tsp coriander powder
- Get 1/2 tsp turmeric powder
- Prepare 2-3 candlenuts (optional) - grill and cut
- Get 1/4 tsp ginger
- Make ready 1 lemongrass - used the white bit and slice
- Get oil to stir fry
- Take 1 bay leaves
- Get 1 kaffir limes (optional) - dont use the stem, it can be bitter
- Get 1 tsp mince galangal
- Prepare 2 tsp sugar (lessen if you prefered)
- Get 1 tsp knorr chicken stock
- Take 1 tsp white pepper
- Take 80 ml coconut milk
- Take 400 ml water
Add the tin of coconut milk and stir again. You can also add a splash of water at this point if it looks a bit sticky and dry. Commonly are serve as a side dishes for Rendang, it is so delicious. This delicious chickpeas and kale coconut curry need only three: paprika, cumin, and cayenne.
Steps to make Kale Curry - Indonesian curry *Vegan friendly:
- In a pan, boil water, add a pinch of salt (this is not in above list) and boil the kale. this should take about 20-25 minutes. try it and make sure it's a. bit soft. Drain and squeeze to make sure not water left. This will make about 1 palm of a hand. Set aside.
- Blends: shallots, garlic, galangal, ginger, chillies, bird chillies, lemongrass, till smooth.
- In a pan, heat some oil and fry the blends ingredients in medium to low heat. put the kaffir leaves, bay leaves and fry till it change it's colour (darken). This will take about 15-20 minutes.
- Add the water, then add the coconut milk. Add salt, white pepper, knorr and sugar. Taste it.
- Add the kale (and the salted fish if you used). cook for about 25 minutes. taste and add what neccesary. and it's done :)
Commonly are serve as a side dishes for Rendang, it is so delicious. This delicious chickpeas and kale coconut curry need only three: paprika, cumin, and cayenne. Another great thing about this curry is that though not by design, the dish is vegan-friendly unless you elect to use chicken stock instead of vegetable stock. Eggplant, Chickpea and Kale Curry - You will love this warming healthy vegan curry. It has a slightly thick nutty texture and can be made as spicy or mild as you like, making it easy to adapt to have as a spicy dish for adults or to serve to the whole family.
So that’s going to wrap it up with this exceptional food kale curry - indonesian curry *vegan friendly recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
