Spicy Indonesian Vegetable Curry
A vibrant and nutritious curry packed with colorful vegetables and bold flavors. This dish brings together a harmonious blend of spices with a creamy peanut butter finish. Perfect for a comforting meal, this recipe is surprisingly simple to prepare, allowing you to enjoy a taste of Indonesia at home without hassle.
4
Servings
N/A
Calories
15
Ingredients
Ingredients
water
2 1/4 cups (boiled)
quick-cooking brown rice
2 1/2 cups (simmered)
olive oil
1 tablespoon (heated)
broccoli florets
1 cup (cut)
sliced mushrooms
1 cup (sliced)
green bell pepper
1 medium (cut in strips)
red cabbage
1 cup (shredded)
carrot
1 cup (shredded)
onions
2 cups (chopped)
imported curry powder
1 tablespoon (mixed)
minced garlic
2 teaspoons (minced)
cumin
1 teaspoon (mixed)
chopped ginger
1 teaspoon (chopped)
diced tomatoes
2 cans (14 1/2 ounces each) (canned)
peanut butter
3 tablespoons (blended)
Instructions
1
In a 2-quart saucepan, bring the water to a boil. Once boiling, add the quick-cooking brown rice, cover with a lid, reduce heat to low, and let it simmer for 5 minutes. Remove from heat and keep covered until serving.
2
Heat olive oil in a 4.5-quart Dutch oven or large soup pot over medium heat. Toss in the broccoli florets and sliced mushrooms, allowing them to cook for about 3-4 minutes, stirring occasionally until they begin to soften.
3
Add the green bell pepper strips, shredded red cabbage, shredded carrots, and chopped onions to the pot. Stir to combine the vegetables, distributing the heat evenly.
4
Increase the heat to medium-high. Stir the vegetable mixture occasionally for another 5-6 minutes or until the vegetables start to become tender.
5
Lower the heat to medium and mix in the curry powder, minced garlic, cumin, and chopped ginger. Stir to coat the vegetables with the spices.
6
Pour in the diced tomatoes along with their juices, stirring to incorporate. Increase the heat to high, cover the pot, and bring the mixture to a vigorous boil.
7
Uncover the pot and continue to boil for an additional 3 minutes, stirring occasionally to enhance and meld the flavors.
8
Reduce the heat to low and stir the peanut butter into the curry, ensuring it is fully blended into the sauce, resulting in a creamy texture.
9
Serve the Spicy Indonesian Vegetable Curry hot, over the prepared brown rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Indonesian Vegetable Curry?
It is a vibrant and nutritious dish packed with colorful vegetables, bold spices, and a creamy peanut butter finish.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring a variety of vegetables and no meat products.
What kind of rice is used in this dish?
The recipe calls for 2 1/2 cups of quick-cooking brown rice.
How long does the rice need to simmer?
The quick-cooking brown rice should simmer for 5 minutes once the water has reached a boil.
What are the main vegetables included in the curry?
The curry includes broccoli florets, sliced mushrooms, green bell pepper, red cabbage, carrots, and onions.
What type of oil is used for sautéing the vegetables?
One tablespoon of olive oil is used to cook the vegetables.
How long should the broccoli and mushrooms cook initially?
They should be cooked for about 3 to 4 minutes until they begin to soften.
When do I add the shredded red cabbage and carrots?
Add the cabbage and carrots after the broccoli and mushrooms have softened, along with the green peppers and onions.
How long do the vegetables cook once they are all in the pot?
Cook the combined vegetables for another 5 to 6 minutes or until they start to become tender.
What spices give this curry its bold flavor?
The flavor comes from a blend of imported curry powder, minced garlic, cumin, and chopped ginger.
How much garlic is required?
The recipe requires 2 teaspoons of minced garlic.
Is fresh ginger used in this recipe?
Yes, the recipe specifies 1 teaspoon of chopped ginger.
What kind of tomatoes are used in the sauce?
The recipe uses two 14 1/2-ounce cans of diced tomatoes.
Should the diced tomatoes be drained before adding?
No, the tomatoes should be added along with their juices to help form the sauce.
What ingredient creates the creamy texture of the sauce?
Peanut butter is stirred into the curry at the end to create a creamy texture.
How much peanut butter is added to the recipe?
Three tablespoons of peanut butter are used.
When is the peanut butter added to the pot?
The peanut butter is added at the final step after the mixture has been boiled, with the heat reduced to low.
Is this curry very spicy?
The recipe is described as spicy, though the heat level can be adjusted by varying the amount of curry powder used.
Is this a quick meal to prepare?
Yes, the use of quick-cooking rice and simple sautéing techniques makes this a relatively fast recipe.
What size pot is recommended for cooking the curry?
A 4.5-quart Dutch oven or a large soup pot is recommended.
What heat level is used to bring the tomato mixture to a boil?
The heat should be increased to high to bring the mixture to a vigorous boil.
How long should the mixture boil uncovered?
It should boil uncovered for an additional 3 minutes to help the flavors meld.
How should the Spicy Indonesian Vegetable Curry be served?
It should be served hot over the prepared brown rice.
Is this recipe considered healthy?
Yes, it is tagged as healthy and is full of fiber-rich vegetables and whole grains.
Can I substitute the green bell pepper with other colors?
Yes, red or yellow bell peppers would work well as a substitute.
Can I use regular brown rice instead of quick-cooking?
Yes, but you will need to increase the water and the simmering time significantly according to the package directions.
What type of curry powder is suggested?
The recipe suggests using imported curry powder for the best flavor.
Is this recipe easy for beginners?
Yes, the instructions are straightforward and the recipe is tagged as easy.
What type of cabbage is used for this recipe?
The recipe calls for 1 cup of shredded red cabbage.