Indonesian Vegetable Yellow Curry (Vegan/Vegetarian).

Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) highly diverse and own mind flavor that unique. Some types of Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) recipes are also sufficient easy to process and do not pick up long. Although not everyone likes Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) food, currently several people are get attached and like the various Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) foods available. This can be seen of the number of restaurants that provide Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) as one of the dish. You can have Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) using 24 ingredients and 5 steps. Here is how you cook that.

Ingredients of Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)

1. You need of The Curry Paste.
2. You need 10 gms of Candlenuts (3 Candlenuts).
3. You need 2 of Garlic Cloves.
4. Prepare 3 of Shallots.
5. You need 30 gms of Fresh Tumeric.
6. It's 1 Stick of Lemongrass peeled.
7. You need 1 tbs of Ginger.
8. It's 1 tbs of Galangal.
9. It's 1 of Small Thai red chili (seeds removed).
10. It's of Produce.
11. It's 1 of Zucchini.
12. It's 1 of Medium Eggplant.
13. It's 80 gms of Enoki Mushrooms.
14. You need 80 gms of Shimeji Mushrooms.
15. It's 1 of Couple of Handfuls of Beanshoots.
16. You need of Corriander for garnish.
17. You need of Spices.
18. It's 1 of Cinnamon Stick.
19. You need 3 of Cloves.
20. Prepare of Others.
21. Prepare 150 gms of Firm Tofu (cut into small blocks).
22. You need 1 of x 270ml Can Coconut Cream.
23. Prepare 750 ml of Vegetable Stock.
24. It's 1 tbs of Oil.

Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) instructions

1. Peel the Paste ingredients & Place all the ingredients for the paste in the food processor & blend until paste consistency.
2. Heat the oil in a pot or wok, add the paste ingredients, Cinnamon stick and Cloves and fry for a minute..
3. Add the pumpkin, zucchini and mushroom and stir (coating the vegetables)..
4. Add the coconut cream and vegetable stock and bring to the boil. Turn down and simmer until the pumpkin is soft. Just before serving, add the tofu..
5. Serve and garnish with beanshoots & corriander.

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