Indonesian Vegetable Curry Paste 185g

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185g 100% Natural No Additives No Added MSG No Preservatives 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 AYAM™ Online Store ...Read more

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Description
Nutrition Information
Benefits
Recipe
Reviews

185g
100% Natural
No Additives
No Added MSG
No Preservatives

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

AYAM™ Online Store

Most recent reviews

Jacqui	5 1 4	No vote yet
2022-10-02 18:32
Absolutely delicious. Great veg curry base, not too spicey but still has a tonne of flavour

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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
Energy	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

Serves 4 |

Prep 15 min |

Cook 20 min

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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

Heat oil in a wok or non-stick frypan over medium-high heat.
Add tofu and stir-fry until slightly golden brown all over. Strain tofu then place aside.
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.
Stir in coconut milk and further simmer for 2 minutes.
Serve with steamed rice.