Indonesian Curried Vegetables

Discover the vibrant flavors of Indonesia with this wholesome Indonesian Curried Vegetables recipe—a rich and comforting dish that’s as nourishing as it is delicious. Bursting with the aromatics of garlic, ginger, and kaffir lime leaves, this vegan curry features an array of hearty vegetables, including carrots, cauliflower, green beans, and eggplant, simmered in a creamy coconut milk and vegetable broth base. Seasoned with turmeric, coriander, and cumin, the spices are perfectly balanced with a hint of sweetness from palm sugar and a touch of heat from optional red chili flakes. Finished with tender spinach or kale, and garnished with fresh cilantro, this one-pot meal is ideal for serving over jasmine or basmati rice. Perfect for weeknight dinners or meal prep, this easy, gluten-free recipe brings authentic Indonesian flavors right to your kitchen.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Red chili flakes (optional)
• 2 medium Carrots, peeled and sliced
• 2 cups Cauliflower florets
• 1.5 cups Green beans, trimmed and halved
• 1 medium Eggplant, cut into chunks
• 1 can Coconut milk
• 1 cup Vegetable broth
• 2 leaves Kaffir lime leaves or lime zest
• 1 tablespoon Soy sauce or tamari
• 1 teaspoon Palm sugar or brown sugar
• 2 cups Spinach or kale leaves, chopped
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 4 cups Cooked jasmine or basmati rice (for serving)

Directions

Step 1

Heat the coconut oil in a large, deep skillet or pot over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes until soft and translucent.

Step 3

Stir in the garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the turmeric, ground coriander, cumin, and red chili flakes (if using), and cook for 1 minute to toast the spices.

Step 5

Add the carrots, cauliflower, green beans, and eggplant to the pot. Stir to coat the vegetables in the spice mixture.

Step 6

Pour in the coconut milk and vegetable broth, and stir to combine. Add the kaffir lime leaves or lime zest, soy sauce, and palm sugar.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Remove the lid and stir in the chopped spinach or kale, allowing it to wilt for about 2-3 minutes.

Step 9

Taste and adjust seasoning if necessary, adding more soy sauce or a pinch of salt if needed.

Step 10

Serve hot, garnished with fresh cilantro, alongside steamed jasmine or basmati rice.

Nutrition Facts

Serving size	2622.1 grams (2622.1g)

Amount per serving	% Daily Value*
Calories	2063

Total Fat 36.00g	46%
Saturated Fat 25.10g	126%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 1852mg	81%
Total Carbohydrate 394.40g	143%
Dietary Fiber 38.00g	136%
Total Sugars 69.30g
Protein 49.30g	99%

Vitamin D 0IU	0%
Calcium 577mg	44%
Iron 14mg	79%
Potassium 4270mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.4%

Protein: 9.4%

Carbs: 75.2%