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Indonesia, and more specifically, the island of Bali, is one of the most frequented travel destinations in the world. As an Aussie, it’s basically a right of passage to visit Bali at least once in your lifetime.
So, with sunscreen sealed, yoga pants neatly folded, reading book ready, and my backpacked tightly locked — I was ready to check out this magical place and what it offered, especially the food!
My in-flight magazine provided glimpses into the exquisite cuisine — all year round surf breaks and Insta-worthy rice terraces.
There’s no shortage of western cafes and restaurants appealing to the millenial hipster or the new age vegan, however I was after the local ‘warungs’. These ‘warungs’ offer up hearty curries and salads and utilize the best local produce.
Anti-Inflammatory Indonesian Vegetable Curry
I’ve recreated one of my favorite dishes from Bali — an anti-inflammatory Indonesian vegetable curry.
While no where near the authentic experience as one is to be had when mama serves her specialty from a roadside stall, the flavors do at least make me feel a little nostalgic.
The best part of this curry? The amazing anti-inflammatory properties it boasts with the ultimate trio – turmeric, black pepper, and coconut!
These three together are said to activate the curcumin in the turmeric which is famous for its anti-inflammatory properties. (Read more about the benefits of turmeric!)
One final note. If you do visit Bali, be sure to grab a souvenir in the form of their famous handmade coconut bowls and spoons. Because… #wheninbali
Have you ever been to Indonesia? Will you try this anti-inflammatory vegetable curry?
Print RecipeAnti-Inflammatory Indonesian Vegetable Curry
This creamy coconut vegetable curry was inspired from a recent trip to Indonesia. Bursting with vegetables, delicious flavors, and anti-inflammatory properities, you don't even need to leave home for an Indonesian adventure!
- 2 cups vegetable stock (or bone broth)
- 1-3/4 cup coconut cream
- 2 stalks lemongrass
- 3 kaffir lime leaves
- 1 eggplant (sliced into 1-inch sticks or large chunks)
- 2 zucchini (sliced into 1-inch sticks or large chunks)
- 2 carrots (sliced into 1-inch sticks or large chunks)
- 1 red pepper (sliced)
- 1 cup cut beans or snow peas
- 3 tablespoons Wildly Organic Centrifuge Extracted Coconut Oil
Place all curry paste ingredients into a food processor. Blend until you get a smooth consistency.
Heat the coconut oil in a large saucepan and pour in the curry paste. Stir through for 5 minutes on low heat.
Meanwhile, remove the green part of the lemongrass so you are left with the fragrant white part.
Then 'bruise' the lemongrass using the side of your knife or simply create slits in its side to release the fragrance.
Add the stock, coconut cream, lemongrass and kaffir lime leaves into the pot and allow to simmer for 5 minutes.
Now add the eggplant, zucchini, and carrots.
Cook for 20 minutes with the lid on.
Add the beans or snow peas and cook for another 10 minutes.
Serve over rice and garnish with fresh cilantro.
This is such an easily adapted recipe. Use whatever vegetables you want!
You can easily add a protein source to this curry by substituting for a few vegetables. Chicken and tempeh work great!