Indonesian Curried Vegetables Food

INDONESIAN CURRIED VEGETABLES

Steps:

• Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
• Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
• Add the pepper, cabbage, carrots and onions.
• Raise the heat to medium-high and stir occasionally.
• Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
• Raise the heat to high, cover and bring to a boil.
• Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
• Reduce heat to low and stir in the peanut butter, blend well.
• Serve over the brown rice.

VEGETARIAN INDONESIAN CURRIED BEAN STEW

Steps:

• Cook the rice according to package directions.
• While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
• Peel and coarsely chop the onion, adding it to the skillet as you chop.
• Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.
• Add the garlic.
• Cook one minute, stirring frequently.
• Add the kidney beans with their juices to the skillet.
• Add the tomatoes with their juices.
• Stir well, and continue to cook over medium heat.
• Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.
• Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended.
• Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
• Reduce the heat to low, and simmer uncovered until the rice is done.
• Serve the stew over hot steamed rice.

INDONESIAN-STYLE VEGETABLES

Steps:

• In a large skillet, heat oil over high heat. If using dried shrimp, soak them in hot water to cover. When oil is hot, toss in string beans and carrots. Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger. Cook and shake until ingredients begin to brown. If using meat, crumble it and add to skillet. Cook, stirring occasionally, until meat begins to lose its color. Stir in soaked shrimp and their liquid. Lower heat to medium.
• Add tomato and about half the coconut milk. Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more. Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
• Whenever mixture threatens to dry out, add a little more coconut milk, until carrots are tender, coconut milk is used up and mixture is moist but not soupy. Stir in toasted coconut, then add salt to taste. Stir in basil and serve.