Yellow Indonesian Curry (v)

Yellow Indonesian Curry (v)

with Courgette, Green Beans and Star Anise Rice

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.5 / 4 Ratingout of 2060 ratings
Read more

They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted cashews and the herbal note of coriander.

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 sachet

Vegetable Stock Powder


1 unit(s)

Star Anise

1 unit(s)


1 piece


1 unit(s)

Red Pepper

1 unit(s)


1 pack(s)

Green Beans

1 bunch(es)


½ pot(s)

Yellow Curry Paste


400 milliliter(s)

Coconut Milk

1 pack(s)

Cashew Nuts


1 sachet

Soy Sauce

(ContainsGluten, Soya)

½ unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3611 kJ
Energy (kcal)863 kcal
Fat48.0 g
of which saturates36.0 g
Carbohydrate89 g
of which sugars21.0 g
Protein18 g
Salt3.69 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
Cook the Rice
Cook the Rice

Boil the water (see ingredients for amount) in a large saucepan over high heat. Add the basmati rice, half the stock powder and the star anise. Stir to dissolve the stock, then cover with a lid and lower the heat to medium. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Prep the Veggies
Prep the Veggies

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Halve, then remove the core from the red pepper and chop into 2cm pieces. Remove the top and bottom from the courgette. Halve lengthways and slice into 1cm wide half moons. Trim the tops from the green beans and chop in half. Roughly chop the coriander (stalks and all).

Start the Curry
Start the Curry

Heat a drizzle of oil in a frying pan on medium heat. Add the onion, stir and cook until soft, 5 mins. Add the ginger and yellow curry paste (add less if you don't like things too hot!) along with a pinch of sugar (if you have some) and cook, stirring, for 1 minute more. Add the green beans, pepper, courgette, coconut milk and remaining stock powder. Stir to dissolve, then simmer until thickened, 10 mins.

Toast the Nuts
Toast the Nuts

While the curry cooks, put another frying pan on high heat and add the cashew nut pieces (no oil). Toast until golden, 2-3 mins. Shake the pan often. TIP: Watch your nuts like a hawk as they burn easily! Remove from the pan and set aside.

Finish up
Finish up

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if desired. Fluff up the rice with a fork and remove the star anise.


Serve the rice in bowls with a generous portion of the curry on top. Finish by sprinkling over the chopped coriander and toasted cashew nuts. Enjoy!