Sayur Kari
Sayur Kari, a vibrant and aromatic Indonesian vegetable curry, is a comforting dish packed with bold flavors and nourishing ingredients. This plant-based recipe features a rich, creamy coconut milk base infused with a homemade spice paste made from shallots, garlic, candlenuts, red chilies, and ground spices like turmeric, coriander, and cumin. Complemented by fragrant additions such as galangal, lemongrass, and kaffir lime leaves, Sayur Kari boasts layers of complex flavor. Loaded with a colorful medley of vegetables—carrots, green beans, eggplant, and potatoes—along with tender cubes of tofu, this curry is as healthy as it is satisfying. Finished with a splash of zesty lime juice, it pairs perfectly with steamed rice for a wholesome and hearty meal. Perfect for vegans and curry lovers alike, this dish offers a tantalizing taste of Southeast Asia in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons Cooking oil
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 3 pieces Candlenuts (or macadamia nuts as a substitute)
- 3 pieces Red chilies
- 1 inch Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 inch Galangal (crushed)
- 2 pieces Lemongrass stalk (bruised and tied into a knot)
- 3 pieces Kaffir lime leaves
- 400 milliliters Coconut milk
- 400 milliliters Water
- 2 medium-sized Carrot
- 150 grams Green beans
- 2 small Eggplant
- 2 medium-sized Potatoes
- 200 grams Firm tofu (cubed)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
Instructions
Prepare the spice paste: Blend shallots, garlic, candlenuts, red chilies, ginger, turmeric powder, coriander powder, and cumin powder using a food processor until smooth. Add a bit of water if needed to help the blending process.
Heat the cooking oil in a large pot over medium heat. Add the spice paste and sauté for 3–4 minutes until fragrant.
Add the crushed galangal, lemongrass, and kaffir lime leaves to the pot. Stir and cook for another 2 minutes.
Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.
Add the carrots, green beans, potatoes, and eggplant. Cook for 15–20 minutes, or until the vegetables begin to soften.
Add the cubed tofu to the pot. Stir gently to combine and continue cooking for another 10 minutes.
Season the curry with salt and sugar. Taste and adjust the seasoning as needed.
Turn off the heat and squeeze in the lime juice. Stir to mix well.
Serve the Sayur Kari hot with steamed rice. Enjoy!
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 72.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1706 mg | 131% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4623 mg | 98% | |
*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.
