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Vegetable gulai curry

Gulai is an Indonesian curry, also popular in Malaysia and Singapore. The paste is made with ground spices such as turmeric, galangal, ginger, chilli, garlic, fennel seeds, lemongrass, cinnamon, caraway and so on, then cooked in coconut milk with meat, seafood or vegetables. In Asian delis you can now buy ready-mixed Gulai paste that allows you to cook super easy dishes like this vegan vegetable gulai curry. Serve it with jasmine (Thai fragrant) rice.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 sachet gulai paste about 2 Tbsp from jar
  • 1 onion
  • 1 lemongrass
  • 1 clove of garlic
  • 1 small head cauliflower
  • 1 small head broccoli
  • 1 carrot
  • 1 tin coconut milk
  • Water
  • 1 tin chickpeas drained
  • To serve: Lime coriander leaves

Method
 

  1. Cut or tear the cauliflower and broccoli into small florets. Chop the carrot. Set them aside.
  2. Finely slice the onion, garlic and lemongrass.
  3. In a wok, heat the gulai paste, then add the onion, garlic and lemongrass and stir-fry for 3-5 minutes until they are tender.
  4. Add the carrot, cauliflower and broccoli pieces to the wok. Stir them to coat, then add the coconut milk and enough water to cover them.
  5. Put a lid on and cook for about 10 minutes until the veggies are tender. Stir in the chickpeas and warm through.
  6. Taste, season if needed, then serve with a slice of lime and fresh coriander leaves.