Indonesian Style Vegetable Curry

A twist on a traditional curry. Bursting with flavour.


Serves 4


  • 270g basmati rice


  • 2 star anise


  • 1tbsp coconut oil


  • 2 red onions, thinly sliced


  • 1tbsp ginger, grated


  • 2tbsp thai yellow curry paste


  • 1tsp coconut sugar


  • 2 green peppers, chopped


  • 2 courgettes, chopped


  • 300g green beans, halved


  • 1 tin coconut milk


  • 120ml veg stock


  • 2tbsp tamari


  • 1 lime, zest and juice


  • 2tbsp roasted peanuts, chopped


  1. Cook the rice according to instruction, adding the star anise with the water.
  2. Meanwhile, heat the coconut oil over a medium heat, add the onion and cook for 3-4 minutes.
  3. Add the ginger and curry paste, along with the sugar and cook for a further minute.
  4. Now add the peppers, courgette and green beans and cook for 3-4minutes.
  5. Add the coconut milk and veg stock and simmer for 5minutes.
  6. Add the tamari and squeeze in the lime juice, taste, add more lime if needed.
  7. Remove the star anise from the rice, fluff it up and add the lime zest. Serve with a scattering of nuts.

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