Today it's going to be really Indonesian , but we're taking a shortcut and using fine coconut butter instead of fresh coconut milk. This Indonesian vegetable curry recipe is an original recipe from Java . Indonesian curry tastes fresh and hearty , and it is advisable to use fresh and aromatic organic spices.
- Heat the green curry paste with a little olive oil in a pan and stir for about two minutes. As soon as the aroma of the curry paste develops, add the root vegetables and a little water. Cover and cook on low heat for 10 minutes - stirring occasionally.
- Mix the coconut puree with the vegetable broth until the puree is dissolved - mix the root vegetables with the coconut mixture and simmer uncovered for another 30 minutes.
- Once the sauce has thickened and the vegetables are cooked, season with salt and pepper and set aside.
- Cook Prince of Bengal baby basmati rice according to instructions and serve with the root curry. Bon appetit!