Indonesian Vegetable Curry Paste 185g x 6
 
100% Natural
No Additives
No Added MSG
 
185g 100% Natural No Additives No added MSG   A subtle mix of savoury and tangy, prepare with firm tofu, cabbage, turnip, and green beans for a traditional Indonesian Vegetable Curry. Suitable for vegan diets.   Buy Now At Amazon AYAM™ Online Store   ...Read more
AUD $ 23.40 each
AUD $ 23.40 each
  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 185g
  • 100% Natural
  • No Additives
  • No added MSG

 

A subtle mix of savoury and tangy, prepare with firm tofu, cabbage, turnip, and green beans for a traditional Indonesian Vegetable Curry. Suitable for vegan diets.

 


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Ingredients

Water, onion, soya bean oil, galangal, lemongrass, salt, sugar, cornstarch, turmeric, dried chilli, candlenut, soya sauce (water, soya beans, salt, wheat).

 

Made in a factory processing peanuts.

Nutrition Information

Servings per package: 4

Serving size: 46g

 

Ave. Quantity Per serving

Ave. Quantity Per 100g

Energy

323 kJ

703 kJ

77 Cal

168 Cal

Protein

Less than 1.0 g

1.0 g

Fat, total

6.2 g

13.5 g

Saturated

1.0 g

2.2 g

Carbohydrate

4.5 g

9.8 g

Sugars

2.7 g

5.9 g

Sodium

545 mg

1185 mg

Gluten

Not Detected

Not Detected


100% Natural

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.


Vegan Friendly

AYAM™ Indonesian Vegetable Curry Paste is Vegan friendly, which means authentic Asian meals without the guilt.


Indonesian Vegetable Curry

pax icon 4 person   | time 35 minutes
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Ingredients

  • 1 tbsp vegetable oil
  • 110g firm tofu, cut in quarters
  • 185g AYAM™ Indonesian Vegetable Curry Paste
  • 185g cabbage leaves, shredded
  • 185g turnip, chopped into small pieces
  • 220g green beans, thinly sliced
  • 500ml water
  • ½ can AYAM™ Coconut Milk 270ml
 

Method

  1. Heat oil in a wok or non-stick frypan over medium-high heat.
  2. Add tofu and stir-fry until slightly golden brown all over. Strain tofu then place aside.
  3. Re-heat pan over medium-high heat. Add curry paste, cabbage, turnip, beans, tofu and water, stir well and bring to the boil. Reduce heat and simmer for 15 minutes.
  4. Stir in coconut milk and further simmer for 2 minutes.
  5. Serve with steamed rice.