Balinese vegetable curry

Balinese vegetable curry

30 mins Prep · 40 mins Cook

This curry is versatile so you can use any seasonal vegetables of choice. It would also be delicious with prawns, fresh fish fillets, or chicken

Created by Spinneys
Prep time 30 minutes
Cook time 40 minutes
Serves 4
Cuisine Asian
Diet Other
Preparation Moderate
Nutrition (per serving)
Calories 674
Fat 32g
Saturates 27.5g
Protein 12.4g
Carbs 88.6g
Sugars 12.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely chop the ginger, onion, tumeric, lemongrass, garlic, chillies and lime leaves for the paste.


Place in a food processor and blitz, scraping down the sides, until it forms a paste.


Halve the baby potatoes. Juice the lime.


Heat the oil in a medium-sized pan over a high heat. Add in the paste and stir until fragrant and lightly toasted, approx. 3-4 minutes. Add in the water and baby potatoes and bring to a boil. Lower the heat and simmer for approx. 15 minutes or until fork tender. Add in the coconut milk, salt, palm sugar, fish sauce and lime juice. Add in the sambal oelek.


Add in the vegetables and cook for 5 minutes, or until just tender.


Serve the curry with steamed rice, crispy onions and herbs.