This Balinese dish is big on flavour, thanks to the liberal use of spices.
Ingredients
- 1 tablespoon peanut oil
- 400ml can coconut milk
- 375ml (1 1/2 cups) Massel chicken style liquid stock (see note)
- 2 dried bay leaves
- 1 lemon grass stem, tied in a knot
- 1/2 (about 700g) cauliflower, cut into florets
- 300g firm tofu, cut into 2cm pieces
- 200g green round beans, trimmed, halved
- 1 tablespoon grated palm sugar or brown sugar
Spice paste
- 1 brown onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 long fresh red chilli, coarsely chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
Method
- Step 1To make the spice paste, process the onion, garlic, chilli, coriander, cumin and turmeric in a food processor until a smooth paste forms.
- Step 2Heat oil in a wok or large saucepan over medium heat. Cook the spice paste, stirring, for 3 minutes or until aromatic. Add the coconut milk, stock, bay leaves and lemon grass. Reduce heat to low. Simmer for 15 minutes or until slightly reduced.
- Step 3Add the cauliflower, tofu and beans. Cook for 5 minutes or until the vegetables are tender crisp. Add the sugar and stir until combined.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
798 kj
Energy
14g
Fat Total
8g
Saturated Fat
7g
Fibre
8g
Protein
246.08mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
If you want this to be gluten free, use gluten-free stock.
Serves 8 as part of a banquet.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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