Balinese Summer Curry - Plant Based News
Balinese Summer Curry - Media Credit:

Balinese Summer Curry

Fragrant, fresh, zingy and summery… what’s not to love about this curry!

By

1 Minutes Read

Fragrant, fresh, zingy and summery… what’s not to love about this curry!
Balinese Summer Curry
Duration42 mins
Cook Time27 mins
Prep Time15 mins
Servings4 servings

Ingredients

Paste
  • 1 red onion diced
  • 2 cloves garlic roughly chopped
  • 2 cm piece ginger grated
  • 1 red chilli deseeded and finely chopped
  • 45 g/? cup roasted cashew nuts
  • 4 kaffir lime leaves
  • 1 tsp coriander
  • ½ tsp turmeric
  • 1 tsp chilli powder use a little less if you don’t like much spice
  • Juice of half lime
Curry
  • 2 x 400g/14 oz tins chickpeas drained and rinsed or 280g (approx.) plain vegan chicken pieces (eg Quorn Vegan Pieces)
  • 1 x 400ml/1¾ cups plus 1 tbsp tin light coconut milk
  • 1 tbsp sugar ideally brown or syrup (eg maple or agave) – optional
  • Juice of half lime
  • 1 ripe mango stone/skin removed and cut into small bite-sized cubes (or use around 150g pre-cut mango pieces, chopped into smaller cubes)
  • 2 sticks lemongrass bashed all the way along using rolling pin or similar (optional but it adds incredible fragrance and flavour)
  • Bunch fresh coriander finely chopped and also save some whole leaves for decoration
  • Salt

Instructions

Paste

  • Lightly fry the red onion until soft. Add the garlic, ginger and chilli and fry for a further few minutes.
  • Transfer to a food processor or high speed blender and add all of the other paste ingredients. Blend until nearly smooth.

Curry

  • In a large wok or deep frying pan, heat around 1 tablespoon oil (medium heat) and then add the curry paste.
  • Cook and stir for 1-2 minutes until the fragrance is released.
  • Stir in the coconut milk and sugar and bring to the boil.
  • Add the chickpeas or ‘chicken’ pieces then turn down to a low heat.
  • Add the lemongrass and mango and simmer for 15 to 20 minutes.
  • Stir through the lime juice and fresh coriander at the end of cooking.
  • Add some salt, taste the curry and then add a little more if necessary until you achieve your desired result.
  • Serve with our suggestions and enjoy ?
Serving suggestions: Thai jasmine rice, steamed or stir fried pak choy, broccoli or spinach, toasted cashews, fresh chilli, vegan Thai crackers (eg Sainsbury’s are vegan) and an absolute must is coconut yogurt.
 
This recipe was republished with permission from Viva’s Vegan Recipe Club.
Find the original recipe here.
Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists and experts are committed to making an impact through a wide range of content—and you can help by supporting our work today.

heading/author

The Author

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts, health advice and a free newsletter.

More by Viva's Vegan Recipe Club iconography/arrow-right

heading/comments

Leave a Comment

Plant Based News Comment Policy

In short:- If you act with maturity and consideration for other users, you should have no problems. Please read our Comment policy before commenting.

Comments [0]  
buttons/scroll-to-top/scroll-to-top-small-active
0
Would love your thoughts, please comment.x
()
x