I had Bali vegetable curry and rice for the first time at the Jimbaran beach. Sitting on the beach on a warm day and having this lunch was so soothing that I wanted to prepare it at home. And I succeeded in getting the exact taste. The flavor of this curry comes from garlic, galangal (which I brought from Bali), lime leaves, lemon grass bulb and stem portion, and of course coconut milk.

A wide variety of vegetables, sprouts and leaves can be added in this curry. You have to keep sautéing the vegetables starting with the one that needs maximum time to cook (like potatoes and carrots), gradually adding others one by one, and finally the leaves.

Ingredients:

 

• 1 Potato, 1 carrot, ½ cup green peas, ½ cup cauliflower pieces , 1 capsicum, ½ cup cut cabbage, 2 tbsps sprouts, ½ cup cut spring onion
• 1 inch piece of galangal cut into small pieces
• 6 flakes of garlic cut into pieces
• 3 pieces of 2 inch size lemon grass bulb and stem
• 2 lime leaves cut fine

• 1 tbsp oil
• Salt to taste
• 2 ½ cups of coconut milk

Instructions

 

• Heat the oil, add galangal and garlic. Sauté for some time and add lemon grass and lime leaves.
• Start adding vegetables one by one- potato, carrot, green peas, cauliflower, capsicum, cabbage, sprouts, and finally the cut spring onion.
• Add salt and coconut milk, stir well.
• Cover and cook for about 6 minutes.
• Serve with rice.