Today’s recipe: Indian vegetable curry

When I mention that I am vegetarian, I think a lot of people imagine that most meals are spent munching on leaves. But I also crave for hearty, flavorful food, which is why I love Indian cuisine so much.

For convenience, I use ready-made curry paste and the only brand I seem to find in Jakarta’s supermarkets is Patak.There are however a few Indian grocery stores in Jakarta where you might be able to find finer spices.


  • Vegetable oil
  • 1 medium red onion, peeled and chopped
  • 1 medium sized cauliflower, broken into florets (roughly 500g)
  • Half pumpkin or butternut squash (roughly 500g), peeled and diced
  • 1 tin of chickpeas (or about 1 cup precooked)
  • 3 or 4 tablespoon of curry paste
  • 1 tin of coconut milk
  • Half tin of chopped tomato
  • Sugar to taste (I usually add one teaspoon)
  • Water

Preparation – 15min prepping + 45min cooking

  1. In a large pan, fry the onion gently with vegetable oil until light golden brown.
  2. Add the curry paste and stir-fry for a few minutes
  3. Pour the tomatoes and coconut milk. Bring to a boil.
  4. Add the pumpkin, cauliflower and chickpeas.
  5. Reduce to a low heat and simmer gently until the vegetables are cooked (30-45 minutes).
  6. Add sugar to your desired taste.
  7. Check occasionally and add water if necessary.
  8. Scatter with coriander leaves and serve with rice.

To read the Indonesian translation, click here

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