Characterised by the yellow colour of turmeric and coconut milk, this dish is colourful, cheerful and super healthy. It’s served everywhere throughout Indonesia and you must have a go – it’s so simple and delicious.
Swap the tofu for chicken if you prefer a meaty version and serve it on rice.
2 tbsp vegetable oil, soy oil or rice bran oil
2 cloves garlic smashed
2 shallots peeled and finely chopped
1 bird’s eye chilli de-seeded
1 stick lemongrass cut into pieces 3cm long
15g palm sugar
1 good thumb of peeled fresh turmeric
1 thumb of peeled fresh galangal
1 thumb of peeled fresh ginger
1 teaspoon of whole coriander
1 macademia nut
pinch of salt
150ml coconut milk
vegetables (you can use what you like here, try for a mix of colour)
1/4 butternut squash cubed
1/4 red pepper sliced
a handful of Chinese spinach / spinach / chard
1/4 onion sliced
2 mushrooms sliced
1. Put shallots, galangal, garlic, ginger, turmeric, macadamia, coriander chilli, sugar and salt in a blender with the water and blend to a paste.
2. Heat the oil in a wok. When the oil is hot add the tofu and lemongrass.
3. When the tofu has browned add the vegetables and cook.
4. Add the paste and heat through releasing the flavours.
5. Add the coconut milk.