Indonesian Curried Vegetables
Discover the vibrant flavors of Indonesia with this wholesome Indonesian Curried Vegetables recipe—a rich and comforting dish that’s as nourishing as it is delicious. Bursting with the aromatics of garlic, ginger, and kaffir lime leaves, this vegan curry features an array of hearty vegetables, including carrots, cauliflower, green beans, and eggplant, simmered in a creamy coconut milk and vegetable broth base. Seasoned with turmeric, coriander, and cumin, the spices are perfectly balanced with a hint of sweetness from palm sugar and a touch of heat from optional red chili flakes. Finished with tender spinach or kale, and garnished with fresh cilantro, this one-pot meal is ideal for serving over jasmine or basmati rice. Perfect for weeknight dinners or meal prep, this easy, gluten-free recipe brings authentic Indonesian flavors right to your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes (optional)
- 2 medium Carrots, peeled and sliced
- 2 cups Cauliflower florets
- 1.5 cups Green beans, trimmed and halved
- 1 medium Eggplant, cut into chunks
- 1 can Coconut milk
- 1 cup Vegetable broth
- 2 leaves Kaffir lime leaves or lime zest
- 1 tablespoon Soy sauce or tamari
- 1 teaspoon Palm sugar or brown sugar
- 2 cups Spinach or kale leaves, chopped
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 cups Cooked jasmine or basmati rice (for serving)
Instructions
Heat the coconut oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the turmeric, ground coriander, cumin, and red chili flakes (if using), and cook for 1 minute to toast the spices.
Add the carrots, cauliflower, green beans, and eggplant to the pot. Stir to coat the vegetables in the spice mixture.
Pour in the coconut milk and vegetable broth, and stir to combine. Add the kaffir lime leaves or lime zest, soy sauce, and palm sugar.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Remove the lid and stir in the chopped spinach or kale, allowing it to wilt for about 2-3 minutes.
Taste and adjust seasoning if necessary, adding more soy sauce or a pinch of salt if needed.
Serve hot, garnished with fresh cilantro, alongside steamed jasmine or basmati rice.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 398.0 g | 145% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 72.3 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4246 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
