Balinese Curry

Dietician Amit Shah
This Balinese Curry is amazing! The combination of spices is incredibly beneficial for long life and well being.


  • Curry Paste :
  • 1 clove garlic, minced
  • 1 Onion
  • 3 soaked cashewnuts
  • 1 Tbsp Grated Ginger
  • 1 Tbsp fresh turmeric(or .5 tsp powder)
  • 1 Tsp coriander seeds
  • 1/2teaspoon Black peppercorns
  • 3 small red chillis(optional)
  • 1 tsp raw sugar or Honey
  • Curry :
  • 1 cup vegetable stock or Water
  • 3/4cup Coconut Milk
  • 1 stalk lemongrass
  • 1 kaffir lime leaf (Optional)
  • 1 eggplant(sliced into 1-inch sticks or large chunks)
  • 1 zucchini(sliced into 1-inch sticks or large chunks)
  • 1 carrots(sliced into 1-inch sticks or large chunks)
  • 1cup cut beans or snow peas
  • 3tablespoons Olive or Coconut Oil
  • Black and White Sesame Seeds for Garnish
  • 1 Tbsp Peanuts – Roasted and coarsely ground for Garnish


  1. Place all curry paste ingredients into a food processor. Blend until you get a smooth consistency.
  2. Heat the coconut oil in a large saucepan and pour in the curry paste. Stir through for 5 minutes on low heat.
  3. Meanwhile, remove the green part of the lemongrass so you are left with the fragrant white part.
  4. Then 'bruise' the lemongrass using the side of your knife or simply create slits in its side to release the fragrance.
  5. Add the stock, coconut cream, lemongrass and kaffir lime leaves into the pot and allow to simmer for 5 minutes.
  6. Now add the eggplant, zucchini, and carrots.
  7. Cook for 20 minutes with the lid on.
  8. Add the beans or snow peas and cook for another 10 minutes.
  9. Serve over brown or black rice and garnish with fresh cilantro, Sesame Seeds and Peanuts.