Vegan Curry, Indonesian Style

1. 1

   Curry base: Gently grind candle nuts, coriander seeds and cubeb with salt with a pestle and/or a coffee grinder (warning: mixture becomes moist and oily and has an intense flavor). Mix with turmeric, cumin and black pepper.

2. 2

   Heat a pan with oil to high and saute eggplant, browning them on the outside and mix them into a pot with a bit of salt, then fry onions and oyster mushrooms at high heat, add them to the pot and cover it.

3. 3

   Stir-fry lemon grass, ginger and galangal at medium-to-high heat with oil until slightly browned, add cinnamon, star anise, cardamom, garlic and chili peppers, lower heat to medium. After half a minute, add the curry base, cloves and leaves. If the mixture becomes too dry, add oil and keep stir-frying for another 1-3 minutes.

4. 4

   Add coconut milk and blend it with the curry, then combine with eggplant and mushrooms in the pot. Alternatively, use water if you don't like or have coconut milk. Deglaze and clean the pan with 1 cup of water and pour everything into the pot; salt the curry to taste. Optionally add soy sauce. Serve hot with rice or lontong.

* Per serving · 4 servings · Values may vary.