There is so much to love about Bali - it's happy and warm people, it's beautiful wild nature, it's simple tasty food and the beautiful yoga studios tucked away in the jungle - are only a few things. While living in Singapore, I would use every opportunity to get out of the city and spend a weekend in Bali (only a short two-hour flight away from Singapore).
Bali has a very special place in my heart and I'm looking forward to my next adventure on this magical island. But while I'm planning my next trip, I'm making a delicious Bali memory in my kitchen - the Balinese curry! Its a slightly milder and subtler curry version than it's Indian sibling (which I have to admit, I also love!)
Shoot me message and tell me how you like it! Or post you Balinese curry pic on IG and tag @myalkalineyoga.
Stay warm and keep your belly happy!
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Servings 6-8
INGREDIENTS:
- 1 large onion
- 5 large garlic cloves
- 2-3 medium tomatoes
- green beans
- 2 large zucchini
- 1 large eggplant
- coconut oil
- 2 cans coconut milk
- roasted pumpkin (optional)
- 2tsp fresh or powdered turmeric
- 1tsp ground or finely chopped ginger
- 1tsp curry powder
- 1 tsp salt
- 2 bay leaves
- kefir leaves and lemon grass - optional
METHOD:
1. Set farro (or rice or any other grain) to cook
2. Finely chop the onion, garlic, ginger (you can also use the food processor).
3. Heat coconut oil in a large pot over medium high heat. When hot, add onion and cook until golden brown. Then add ginger and garlic. Cook about 2-3 minutes.
4. Add all the spices and cook 2-3 min.
5. Add finely chopped tomatoes and cook 5-10 minutes until a nice paste consistency starts forming.
6. Add 4 cups of water and simmer 5 minutes. Mix in all of the veggies, keffir leaves, lemon grass stalk and simmer 15 min until the veggies are soft.
7. Finally, add coconut milk and let it simmer another 5 minutes.
8. Your Balinese curry is ready! Serve with farro, rice or other grain of your choice!