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Indonesian Vegetarian Beef Curry (Kari Sapi)

This dish tastes similar to Indian Malai Kofta without tomato sauce but with a hot twist. If you like curry or Indian food I am sure you will love this dish.

Ingredients

Ingredients

  • 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
  • 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

Instructions

  • 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.
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