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Vegetable Gulai

Vegetable Gulai

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


  1. 1

    Put macadamia nuts, shallots, garlic, ginger, chile, masala and turmeric in a food processor and purée. Add water or coconut milk, if needed.

  2. 2

    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.

  3. 3

    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.