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.


  • 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


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.

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