Indonesian 100% Plant-Based Recipe: Vegan Coconut Curry

🌍 Indonesian 📈 Korean Wave (Hansik) Crossover

Indonesian cuisine has always celebrated plant-based eating—tempeh and tofu originated in Java centuries before Western veganism emerged. The slow coconut curry technique, adapted from royal Thai methods and localized with Indonesian bumbu (spice paste), traditionally featured galangal, lemongrass, and candlenuts simmered for hours. Today’s Korean Wave influence adds gochugaru’s vibrant heat and doenjang’s fermented depth, creating a fusion that respects ancestral techniques while speaking to global palates seeking both tradition and innovation.

Chef’s Note: This curry tastes even better the next day, as the galangal and lemongrass oils fully permeate the coconut milk. Don’t rush the blooming of your spice paste—that gentle sizzle in coconut oil is where magic happens. I’ve served this to omnivores who didn’t realize it was vegan until the second bowl.

Ingredients for indonesian 100% plant-based recipe

• 400ml (14oz / 1¾ cups) full-fat organic coconut milk
• 200g (7oz / 1⅓ cups) organic tempeh, cubed
• 150g (5oz / 1 cup) shiitake mushrooms, sliced
• 2 stalks fresh lemongrass, bruised and cut into 3-inch pieces
• 30g (1oz / 3 tablespoons) fresh galangal, thinly sliced
• 3 kaffir lime leaves, torn
• 2 tablespoons organic coconut oil
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon organic tamari or soy sauce
• 1 teaspoon gochujang (Korean chili paste)
• 200g (7oz / 2 cups) baby bok choy, halved
• 100g (3.5oz / ¾ cup) cherry tomatoes, halved
• 1 tablespoon organic coconut sugar
• ½ teaspoon sea salt
• 200ml (7oz / ¾ cup + 2 tablespoons) vegetable stock
• 15g (½oz / ¼ cup) fresh Thai basil leaves
• 1 tablespoon fresh lime juice

How to Make indonesian 100% plant-based recipe — Step by Step

1. Step 1: Heat 1 tablespoon coconut oil in a large heavy-bottomed pot over medium heat. Add tempeh cubes and sear until golden on all sides, about 5 minutes. Remove and set aside.
2. Step 2: In the same pot, add remaining coconut oil. Add lemongrass, galangal, and kaffir lime leaves. Sauté for 2 minutes until fragrant and oils release.
3. Step 3: Stir in gochugaru and gochujang, cooking for 30 seconds until the paste darkens slightly and becomes aromatic. This blooming step is crucial for depth.
4. Step 4: Pour in coconut milk and vegetable stock, stirring to combine all spices. Add coconut sugar, tamari, and sea salt. Bring to a gentle simmer.
5. Step 5: Reduce heat to low and simmer uncovered for 12 minutes, stirring occasionally. The curry should reduce by about one-quarter and thicken noticeably.
6. Step 6: Add shiitake mushrooms and return tempeh to the pot. Simmer for 5 minutes until mushrooms are tender.
7. Step 7: Add bok choy and cherry tomatoes. Cook for 3 minutes until bok choy wilts but retains vibrant green color and slight crunch.
8. Step 8: Remove from heat. Discard lemongrass stalks (or leave for presentation). Stir in lime juice and tear Thai basil leaves over the top.
9. Step 9: Taste and adjust seasoning—add more tamari for saltiness, lime juice for brightness, or gochugaru for heat.
10. Step 10: Let rest 5 minutes before serving to allow flavors to meld. Serve over jasmine rice or rice noodles, garnished with extra Thai basil and lime wedges.

Nutrition Facts (per serving)

Chef’s Tips for the Perfect indonesian 100% plant-based recipe

• Bruise lemongrass stalks with the back of a knife before adding—this releases essential oils that infuse the coconut milk with citrusy aromatics without overpowering the dish.
• Use full-fat coconut milk, not light versions. The fat content is essential for proper emulsification and creates that silky, restaurant-quality texture as it reduces.
• Toast gochugaru in a dry pan for 30 seconds before adding to intensify its smoky notes—a technique borrowed from Korean temple cuisine that elevates the entire curry’s complexity.

Health Benefits of indonesian 100% plant-based recipe

This Indonesian 100% plant-based recipe delivers complete plant protein from organic tempeh (a fermented soy product rich in probiotics), anti-inflammatory compounds from galangal and turmeric-family roots, and medium-chain triglycerides from coconut milk that support metabolic health. Gochugaru contains capsaicin, which boosts metabolism and circulation, while shiitake mushrooms provide immune-supporting polysaccharides and vitamin D. The abundant fresh herbs offer antioxidants, and the low-glycemic vegetables ensure stable blood sugar levels.

Storage Instructions

Store in an airtight glass container in the refrigerator for up to 4 days. The flavors deepen significantly after 24 hours. Reheat gently on the stovetop over low heat, adding a splash of coconut milk or vegetable stock if needed to restore creamy consistency. Freezes well for up to 3 months; thaw overnight in refrigerator before reheating. Do not microwave, as it can split the coconut milk.

Frequently Asked Questions

Recipe Infographic