Balinese Vegetable Curry (Kare Bali)

This Balinese-inspired curry is rich, aromatic, and satisfying, using a vibrant mix of vegetables and Balinese curry paste for an authentic flavour.

Ingredients:

Curry Paste:

• 3-4 small shallots, chopped
• 4 cloves garlic, chopped
• 1-inch piece fresh turmeric, chopped (or 1 teaspoon ground turmeric)
• 1-inch piece fresh ginger, chopped
• 2 lemongrass stalks, white part only, finely chopped
• 1 red chili, chopped (optional for heat)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 tablespoons coconut oil
• 2 kaffir lime leaves, finely chopped (optional)

Curry:

• 1 zucchini, sliced into rounds
• 1 small eggplant, cubed
• 1 cup cauliflower florets
• 1 bell pepper, chopped (omit if you avoid nightshades)
• 1 cup green beans, trimmed
• 1/2 block firm tofu, cubed and pan-fried (optional)
• 1 can coconut milk (full fat, unsweetened)
• 1/2 cup vegetable stock or water
• 1 tablespoon tamari or soy sauce (gluten-free if needed)
• 1 tablespoon lime juice
• Fresh coriander leaves for garnish

Instructions:

1. Make the Curry Paste:
   • In a blender or food processor, combine the chopped shallots, garlic, turmeric, ginger, lemongrass, red chili, ground coriander, cumin, and black pepper. Blend into a paste. Add a little water if needed to get it to a smooth consistency.
2. Cook the Paste:
   • Heat coconut oil in a large pan over medium heat. Add the curry paste and sauté for 3-4 minutes until fragrant and slightly golden. Stir frequently to avoid burning.
3. Add Vegetables:
   • Add the zucchini, eggplant, cauliflower, bell pepper (if using), and green beans to the pan. Stir to coat the vegetables in the paste, cooking for 5-6 minutes until they start to soften.
4. Pour in Coconut Milk and Simmer:
   • Add the coconut milk, vegetable stock, and kaffir lime leaves (if using). Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing the vegetables to absorb the flavours and the sauce to thicken.
5. Add Tofu (Optional):
   • If you’re using tofu, fry the cubed tofu in a separate pan until golden and crispy. Add the tofu to the curry in the last few minutes of cooking.
6. Season and Finish:
   • Stir in the tamari (or soy sauce) and lime juice. Adjust salt or add more lime to taste. If you’d like more spice, you can add some chili flakes or extra fresh chili.
7. Garnish and Serve:
   • Serve the Balinese curry hot, garnished with fresh coriander leaves.

Optional Accompaniments:

• Coconut Cauliflower Rice (from the previous recipe)
• Balinese Sambal (a chili condiment) for added spice
• Pickled Vegetables or Urap for a fresh side