SERVES : 2
COOKS IN : 15 MINUTES
DIFFICULTY : EASY
Bali is perhaps one of the most vegan friendly places out there! Having spent a few months on the paradise island, I had no shortage of delicious vegan food & the Balinese curry stole the show!
Balinese curry is very similar to a lot of the curries found around South Asia in the likes of Thailand, that are distinctly recognisable for it’s strong lemongrass flavour. As much as I do love a Thai curry, the reason Balinese curry tops it for me, is the strong peanut flavour.
You can serve this curry over rice or alongside a flatbread, however I just love noodles and chunky veg with it! Making the sauce takes a bit of prep, but the beauty of this dish, is you can make a big batch of the sauce and refrigerate or freeze for next time!
You’ll need a blender for the sauce and a frying pan or wok for the rest. Put your rice or noodles on boil before hand to save some time.
INGREDIENTS
- 1/2 Onion
- 2 Garlic cloves
- 1 tbsp Ginger
- 2 cm Lemongrass
- Chilli (to taste)
- Handful of peanuts
- 1 Can of Coconut Milk
- Soy sauce
- Maple syrup
- 1 tbsp Smoked Paprika
- 1 tbsp Garam Masala
- 2 crests of wholewheat noodles
- Babycorn
- Mangetout
- Pepper
HOW TO MAKE IT
1 – Combine the onion, garlic, ginger, lemongrass, chilli & peanuts in a blender with coconut milk to make your sauce.
2 – Add pepper, mangetout & babycorn to a wok and fry for a few minutes.
3 – Add smoked paprika, garam masala, a squeeze of maple syrup & pour over your sauce.
4 – Add your cooked noodles to the pan and simmer for a few minutes.
5 – Top with Soy Sauce, a touch of peanut butter and some chilli flakes for an extra kick.
ONO KITCHEN 