There is so much to love about Bali - it's happy and warm people, it's beautiful wild nature, it's simple tasty food and the beautiful yoga studios tucked away in the jungle - are only a few things. While living in Singapore, I would use every opportunity to get out of the city and spend a weekend in Bali (only a short two-hour flight away from Singapore).
Bali has a very special place in my heart and I'm looking forward to my next adventure on this magical island. But while I'm planning my next trip, I'm making a delicious Bali memory in my kitchen - the Balinese curry! Its a slightly milder and subtler curry version than it's Indian sibling (which I have to admit, I also love!)
Shoot me message and tell me how you like it! Or post you Balinese curry pic on IG and tag @myalkalineyoga.
Stay warm and keep your belly happy!
- 1 large onion
- 5 large garlic cloves
- 2-3 medium tomatoes
- green beans
- 2 large zucchini
- 1 large eggplant
- coconut oil
- 2 cans coconut milk
- roasted pumpkin (optional)
- 2tsp fresh or powdered turmeric
- 1tsp ground or finely chopped ginger
- 1tsp curry powder
- 1 tsp salt
- 2 bay leaves
- kefir leaves and lemon grass - optional
1. Set farro (or rice or any other grain) to cook
2. Finely chop the onion, garlic, ginger (you can also use the food processor).
3. Heat coconut oil in a large pot over medium high heat. When hot, add onion and cook until golden brown. Then add ginger and garlic. Cook about 2-3 minutes.
4. Add all the spices and cook 2-3 min.
5. Add finely chopped tomatoes and cook 5-10 minutes until a nice paste consistency starts forming.
6. Add 4 cups of water and simmer 5 minutes. Mix in all of the veggies, keffir leaves, lemon grass stalk and simmer 15 min until the veggies are soft.
7. Finally, add coconut milk and let it simmer another 5 minutes.
8. Your Balinese curry is ready! Serve with farro, rice or other grain of your choice!