When I promoted our Chick’n Coconut Curry back in January, I said it was one of the best curries I’ve had. And I thought I wouldn’t come across another awesome curry for a while. I was wrong. And every time I am wrong I gain couple more pounds.
Unlike one of those Food Network hosts, I have hard time explaining the flavors. My wife disagrees with me, but to me this dish tastes similar to Indian Malai Kofta without tomato sauce and with a hot twist. If you like curry or Indian food I am sure you will love this dish. If this is not one of the best curries you have ever had, I will eat my hat. Next week, I will show you how make a hat from pie crust 🙂
Even if it’s modified from the original, the recipe credit goes to this book from the amazing Wei-Chuan Cookbook series.
Indonesian Vegetarian Beef Curry (Kari Sapi)
- 1/2 lbs VegeFarm Supreme vegetarian Meatballs or MorningStar Sausage Patties
- 3 c broccoli florettes
- 4 Tablespoon chili sauce
- ½ teaspoon crushed ginger
- 1 ⁄8 teaspoon turmeric
- 1½ Tablespoon coriander powder
- 1½ Tablespoon black pepper
- 2 lemongrass outside leaf removed, green portions removed, and sliced in small circles.
- 8 cloves
- 1 cinnamon stick
- 2 teaspoon ground cardamom
- 3 bay leaves
- 2 teaspoon cumin
- 2 cans coconut milk
- 2 vegetable bullion cubes
- 2 teaspoon salt
- 2 teaspoon sugar
- Toast the patties for 12 minutes in a 400°F oven.
- If using Morningstar patties, cut them in 6 (first in half, and then 2 more times in other direction).
- If using VegeFarm Meatballs, cut them in quarters.
- Boil 6 cups of water. Add the broccoli, bring the water back to a boil, and continue boiling for another 2 minutes. Drain the boiled broccoli and place in an ice water bath until the broccoli is cooled. Drain the broccoli again and set aside.
- Combine the Curry Mix ingredients in a medium bowl.
- In 4 Tablespoons of oil, stir-fry the ingredients under the Curry Mix above until fragrant.
- Add the coconut milk plus one (coconut) can's worth of water. Dissolve the bullion cubes in the curry. Bring to boil, add salt and sugar.
- Reduce heat, cover, and cook it for 25 minutes.
- Remove from heat, add the toasted sausage patty pieces and broccoli to the curry.
- If the curry is too thick, add ½ c of water.
- Stir well, let it soak for few minutes before serving over steamed rice.