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Kale Curry - Indonesian curry *Vegan friendly cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Kale Curry - Indonesian curry *Vegan friendly dishes that you simply make.

Alright, don’t linger, let’s course of action this kale curry - indonesian curry *vegan friendly formula with 19 materials which are surely easy to have, and we have to process them at the very least through 5 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition of Kale Curry - Indonesian curry *Vegan friendly:

1. You need 200 gr - Kale (I dont use the stem) - cut small
2. Provide 2,5 shallot (UK type which is quite big) - peeled and cut
3. Prepare 3 red chillies (optional)
4. Require 5 for Bird chillies (optional)
5. Get 4 for garlic - cut
6. Prepare 1 tsp coriander powder
7. Make ready 1/2 tsp turmeric powder
8. Prepare 2-3 for candlenuts (optional) - grill and cut
9. You need 1/4 tsp for ginger
10. Give 1 for lemongrass - used the white bit and slice
11. Require - oil to stir fry
12. Prepare 1 of bay leaves
13. Take 1 - kaffir limes (optional) - dont use the stem, it can be bitter
14. Prepare 1 tsp for mince galangal
15. Get 2 tsp of sugar (lessen if you prefered)
16. You need 1 tsp for knorr chicken stock
17. Get 1 tsp white pepper
18. Provide 80 ml for coconut milk
19. You need 400 ml of water

Kale Curry - Indonesian curry *Vegan friendly steps:

1. In a pan, boil water, add a pinch of salt (this is not in above list) and boil the kale. this should take about 20-25 minutes. try it and make sure it's a. bit soft. Drain and squeeze to make sure not water left. This will make about 1 palm of a hand. Set aside.
2. Blends: shallots, garlic, galangal, ginger, chillies, bird chillies, lemongrass, till smooth.
3. In a pan, heat some oil and fry the blends ingredients in medium to low heat. put the kaffir leaves, bay leaves and fry till it change it's colour (darken). This will take about 15-20 minutes.
4. Add the water, then add the coconut milk. Add salt, white pepper, knorr and sugar. Taste it.
5. Add the kale (and the salted fish if you used). cook for about 25 minutes. taste and add what neccesary. and it's done :)

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