Indonesian Vegetable Curry Recipe | Abel & Cole
Indonesian Vegetable Curry
Clock Image
Prep: 20 mins
Cook: 40-45 mins
This incredible curry is inspired by sayur lodeh, a popular Indonesian dish that stars creamy coconut milk and plenty of fresh veg. Our version is a coconutty curry with a dash of warming spice, the subtle bite of cashews and fresh, lemony zing to bring it all together.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
398 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 300g carrots
  • A head of brococli
  • 1kg potatoes
  • 1 red pepper
  • 1 round courgette
  • 35g cashews
  • 3 garlic cloves
  • 2 chillies
  • 1 lemon
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 6 curry leaves
  • 400ml coconut milk
From your kitchen
  • 2 tbsp olive, sunflower or coconut oil
  • Sea salt
  • 2 tbsp water
  • 300ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onion. Warm a large pan or casserole dish over a medium heat for 2 mins, then add the onion with 2 tbsp oil. Season with a pinch of salt. Fry for 6-8 mins, stirring every so often, till the onion has softened and picked up a little colour.

  • 2.

    While the onion fries, peel the carrots and thickly slice them on the diagonal. Break the broccoli into small florets. Chop the stalks into thick chunks to match the florets. Scrub the potatoes and chop into bite-size chunks.

  • 3.

    Stir the carrots, broccoli and potatoes into the onion. Add 2 tbsp water. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and cook for 10 mins, stirring once or twice, till the veg start to soften.

  • 4.

    While the veg sweat, halve the pepper and scoop out the seeds and white pith. Roughly chop the pepper. Trim the top off the courgette, then halve it and slice it into ½cm thick slices. Stir them into the veg and sweat for another 5 mins.

  • 5.

    While the veg continue to cook. roughly chop the cashews. Peel and grate or crush the garlic. Halve the chillies and scoop out the seeds and white pith (or leave them in for more heat). Finely chop them.

  • 6.

    Stir the cashews, garlic and chillies into the veg. Add 1 tsp each ground ginger and turmeric. Drop in 6 curry leaves and stir everything to mix. Finely grate in the lemon zest and stir again.

  • 7.

    Pour in the coconut milk. Add 300ml boiling water. Put the lid back on the pan and bring to the boil. When it’s boiling, turn the heat down and simmer for 10-15 mins till the veg are tender.

  • 8.

    Squeeze the juice from the lemon into the curry. Taste and add a pinch more salt if you think it needs it. Ladle the curry into warm bowls to serve.

  • 9.

  • Tip

    Keep & eat
    This curry will keep in the fridge for up to 3 days or can be frozen for up to 3 months. To freeze it, divide the curry into individual portions in freezerproof tubs, cool and then freeze. Defrost thoroughly and warm through till piping up.

  • Tip

    Extra, extra
    This curry makes a hearty bowlful by itself, or you can make it go further by serving it with rice. For an extra dash of coconut flavour, toast a few tablespoonfuls of dessicated coconut for a few mins till lightly browned then scatter over the top of the curry just before serving.