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Indonesian Curry

Veggie.Lover's picture
  French beans 250 Gram
  Potatoes 400 Gram
  Carrots 100 Gram
  Onions 2 , finely grated
  Garlic 3 Clove (15 gm), crushed
  Coconut 1⁄2 , grated
  Dry ginger powder 2 Teaspoon
  Cumin coriander powder 2 Tablespoon
  Chili powder 1 Tablespoon
  Turmeric powder 1 Teaspoon
  Cashewnuts/Shelled peanuts 100 Gram, chopped
  Tomatoes 2 , chopped
  Cucumber 2 , chopped
  Lemon 1 , juiced
  Sugar 2 Teaspoon
  Cornflour 2 Tablespoon
  Oil/Ghee 3 Tablespoon

Add one cup warm water to grated coconut and extract milk.
Peel potatoes and carrots and cut into big pieces.
Remove stems from beans and cut into one inch long pieces.
Cook the vegetables in salted boiling water.
Add 1/2 cup water to tomatoes and cook for 15 minutes.
Liquidise and pass through a sieve.
Heal oil in a pan and fry onion.
Let fry for five minutes; add garlic paste.
Blend remaining spices with 1/2 cup water and add to the onion mixture.
Cook for further 2 minutes and add tomato pulp.
Cook till ghee comes on top.
Add cooked vegetables and nuts.
Blend cornflour with coconut milk and add it to the gravy.
Just before serving warm up curry; add sugar and cucumber.
Remove from heat after two minutes.
Add lemon juice.

Recipe Summary

Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2657 Calories from Fat 1370

% Daily Value*

Total Fat 161 g247.8%

Saturated Fat 73.8 g369.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 353 mg14.7%

Total Carbohydrates 293 g97.8%

Dietary Fiber 69.5 g277.9%

Sugars 64.5 g

Protein 50 g100.9%

Vitamin A 471.3% Vitamin C 354.4%

Calcium 40.7% Iron 128.7%

*Based on a 2000 Calorie diet


Indonesian Curry Recipe