Gulais are Indonesian curries generally made with a spice paste. Vegetables can vary according to the season. This version was inspired by food stalls in the markets of Sumatra.
- ¼ cup macadamia nuts or almonds
- 4 shallots
- 3 cloves garlic
- 2 Tbsp ginger
- Chile, to taste
- 1 Tbsp Mauritian Masalé or Sumatra curry - Gulai, ground
- 1 tsp turmeric, ground
- 4 Tbsp coconut oil
- 3 cups coconut milk
- 1 stalk lemongrass or lemon zest
- 1 slice dry galangal or fresh (opt.)
- 2 cups cabbage
- 2 cups carrots
- 2 cups green beans
- 1 red bell pepper
- Salt and pepper to taste
- Basil for garnish
Put macadamia nuts, shallots, garlic, ginger, chile, masala and turmeric in a food processor and purée. Add water or coconut milk, if needed.
Heat a large pot on medium-high. Add oil and curry paste and sauté until fragrant and cooked, about 5-7 minutes. Add coconut milk, lemongrass and galangal and brings to a boil.
Cut vegetables into equal-sized pieces. Add to the curry. Salt and pepper. Cook until vegetables are to your liking, around 20 minutes. Garnish with basil.