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)
Preparation – 15min prepping + 45min cooking
- In a large pan, fry the onion gently with vegetable oil until light golden brown.
- Add the curry paste and stir-fry for a few minutes
- Pour the tomatoes and coconut milk. Bring to a boil.
- Add the pumpkin, cauliflower and chickpeas.
- Reduce to a low heat and simmer gently until the vegetables are cooked (30-45 minutes).
- Add sugar to your desired taste.
- Check occasionally and add water if necessary.
- Scatter with coriander leaves and serve with rice.
To read the Indonesian translation, click here