Indonesian Jungle Curry

40 minutes



This curry is very popular in cafe’s and restaurants and is usually made with chicken or pork.
This vegan version is made with crispy tofu, sweet potato and toasted cashew nuts.

Indonesian Jungle Curry


Add 1Tbsp of sunflower oil to a medium hot frying pan.

Season your diced tofu and add to the pan.

Cook on all sides until slightly browned and crispy.

While the tofu is cooking you can make your curry paste.

Add your curry paste ingredients to a small food processor or use a stem blender to make a puree. If the paste is too thick you can add a little water.

When the tofu is cooked remove from the pan.

Return it to the heat and add your diced aubergine to the hot pan.

Lightly season with salt and black pepper and cook until tender.

Remove the aubergine, add the cashew nuts and lightly toast.

Heat a wok or frying pan

Add the remaining Tbsp of sunflower oil

Add the curry paste and fry for 2 minutes while stirring.

Add the veg stock, coconut milk and soy sauce.

Simmer for 10 minutes.

Add the aubergine, sweet potato, beans and cashew nuts.

Simmer for 5 minute then stir in the tofu.

remove from the heat, season and serve with the boiled rice.


Curry paste


2Tbsp sunflower oil.

3 large red chillies deseeded and chopped.

1 thumb size piece of galangal peeled and chopped.

4 lemon grass stalks bruised with a rolling pin and chopped.

2 thumb size pieces of ginger peeled and chopped.

1/2 thumb of turmeric root peeled and chopped.

2Tbsp sunflower oil.

3Tbsp sunflower oil

1 block pressed and diced tofu.

1 Aubergine chopped.

1 cooked sweet potato skinned and diced.

125g blanched fine beans halved.

500ml veg stock.

1 can coconut milk.

1 Tbsp Tamarind puree.

2 Tbsp Soy sauce.

Small handful chopped coriander.

1/2 cup toasted Cashew nuts.

Salt and pepper for seasoning.

4 portions of boiled rice to serve.