Indonesian VegBeef Curry (Kari Sapi)


When I promoted our Chick’n Coconut Curry on Google+ 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.


  • 1/2 lbs  VegeFarm Supreme (vegetarian) Meatballs or MorningStar Sausage Patties
  • 3 c broccoli florettes
  • Curry mix:
    • 4 Tablespoon chili sauce
    • ½ teaspoon crushed ginger
    • 18 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
The Perfect Transformation
After toasting 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.

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