Indonesian Vegetable Yellow Curry

Approx 280 Calories per serve (Approx 20gms Carbs, 19gms fat, 8gms Protein)

Ingredients
The Curry Paste

• 10 gms Candlenuts (3 Candlenuts)
• 2 Garlic Cloves
• 3 Shallots
• 30 gms contemporary Tumeric
• 1 Stick Lemongrass stark naked
• 1 tbs Ginger
• 1 tbs Galangal
• 1 little Thai red chili (seeds removed)

Produce

• 1 Zucchini
• 1 Medium Eggplant
• 80 gms Enoki Mushrooms
• 80 gms Shimeji Mushrooms
• 1 few Handfuls of Beanshoots
• Corriander for garnish

Spices

• 1 Cinnamon Stick
• 3 Cloves

Others

• 150 gms Firm bean curd (cut into little blocks)
• 1 x 270ml will coconut milk
• 750 mil Vegetable Stock
• 1 tbs Oil

Steps

1. Peel the Paste ingredients & Place all the ingredients for the paste within the kitchen appliance & mix till paste consistency
2. Heat the oil in an exceedingly pot or pan, add the paste ingredients, Cinnamon stick and Cloves and fry for a moment.
3. Add the pumpkin, zucchini and mushroom and stir (coating the vegetables).
4. Add the coconut milk and vegetable stock and produce to the boil. flip down and simmer till the pumpkin is soft. simply before serving, add the bean curd.
5. Serve and garnish with beanshoots & corriander