This vegetable curry recipe is a quick yet delicious meal made with a Balinese tamarind spice paste. It can be adapted for vegan or vegetarian diets be cooking with aubergines or courgettes. Or it is great with chicken and darker meats; sear the meat and then simmer slowly in the sauce.
This recipe was created by our friends at Rempapa.
- 2 Medium courgettes
- 3 Banana shallots
- 4 Tablespoons of Balinese Spice Tamarind paste
- 1 Tablespoon of coconut or any neutral oil
- 400ml Coconut milk
- Salt, to taste
- Water/ stock
- Handful of chopped coriander
- Handful of basil leaves
- Handful of roasted peanuts, crushed
- 2 Tablespoons of toasted dessicated coconut (to serve)
- Pre heat oven to 190C/ 170C fan.
- Slice the courgette into 1cm thick rounds and quarter the banana shallots lengthwise. Drizzle generously with oil and a pinch of salt, till the vegetables are well coated. Grill on a hot grill pan, flipping once so they are charred on both sides. Alternatively, spread out on a baking tray and roast for about 20 minutes, flipping halfway through the cooking, or until the courgettes and shallots are tender and golden on the edges.
- In the meantime, over medium heat, gently fry Rempapa in oil till fragrant - about 5 minutes. Add the coconut milk and a big pinch of salt, bring to a simmer. You can also add a splash of water/ stock if you want a thinner consistency.
- Stir the roasted/ grilled vegetables into the curry, and let the curry come back up to the simmer. We then like to turn the heat off and let the vegetables sit for a couple of minutes - the courgettes should soak up all the lovely flavours from the curry sauce.
- Finish with the fresh herbs and roasted peanuts/ coconut, and serve with steamed rice.
Feeling inspired? This basic curry recipe can be adapted with any of Rempapa's spice pastes and seasonal vegetables. See below for some examples.