Tag Archives: curry

Pumpkin – cauliflower soup with curry

Pumpkin - cauliflower soup with curry

For 2-3 people

1 small cauliflower
1/4 pumpkin
3 medium sized potatoes
1 onion
2 cloves of garlic
1 small piece ginger
1 sweet potato
½ teaspoon curry powder
1 tablespoon olive oil
Salt and pepper to taste

1. Peel potatoes, sweet potato and and pumpkin and cut in cubes (1-2 cm). Cut roses from the cauliflower and pit aside with the potatoes. Cut the onion in cubes and chop ginger and garlic very finely.

Garlic and ginger
2. Heat up a large pot with olive oil. Add garlic, onion and ginger and roast for 1-2 minutes before adding the vegetables and curry. Roast for another 2 minutes. Pour 500 ml of water or chicken broth over it and let it simmer for 10 minutes until the vegetables are soft.

3. Give the soup in a blender (or use a hand blender to purée) until creamy with a little bit cream or yoghurt, add a little more water if needed. Season to taste with salt and pepper. I garnished the soup with chili oil, it also goes well with roasted bacon cubes. Enjoy!

Pumpkin -cauliflower soup with curry and chili oil

Empty plate


Red chicken curry

Red chicken curry

For 4 people

400g chicken breast (or drumsticks if you prefer)
250ml coconut milk
250 ml chicken broth
100g mushrooms
50g snow peas
1 package red thai curry
2 cloves of garlic
1 broccoli
1 cauliflower
1 zucchini
1 large carrot
1 eggplant
2 small red onions
Salt and pepper to taste

1. Cut carrot, eggplant cauliflower and broccoli in bite sized pieces and put them aside in a bowl. Chop garlic and slice onions in stripes, put them aside. Cut zucchini and mushrooms in bite sized pieces and cut off the ends of the snow peas. But all aside in a separate bowl (these veggies have the shortest cooking time).

Veggies for red chicken curry

2. Cut the chicken breast in bite sized pieces. Heat up a large pot with oil (I used coconut oil) and add chicken breast and ½ of the red curry paste. Roast for 2-3 minutes until the breast begins to get brown, and add garlic and onion.


Chicken breast roasted with red curry paste

After another minute add chicken broth and coconut milk. Let it simmer for 5 minutes before adding eggplant, cauliflower, broccoli and carrot. Mix it well, so all veggies are surrounded by liquid and let it simmer for 3-4 minutes.

Red chicken curry

Then add the remaining vegetables. Cook curry with the lid closed for 10 minutes until the veggies are done.
3. Season to taste with salt and pepper; if necessary add more curry paste. Arrange in bowls and enjoy! I usually serve the curry with boiled potatoes, rice or fresh bread.

Red chicken curry

Red chicken curry

Green curry with chicken and pumpkin

green curry

For 4 people:

150g      small potatoes (1-2cm)
1/2         hokkaido pumpkin
150g      sugar snaps
250g      chicken leg and breast
4            small red onions
4            cloves of garlic
50g        green curry paste
400ml    coconut milk
2            tablespoon soy sauce
2            culms lemon grass
250g      flat rice noodles
10          leaves of thai basil

1. Boil the potatoes in salted water until they are half done (around 5 minutes). In the meantime cut the onions and garlic into thin slices, the pumpkin in cubes (1cm) and the chicken breast in bite-sized pieces. Slice off the ends of the sugar snaps and put them aside. Remove the outside of the lemon grass and crush the inner part with the broad side of a knife or a pestle.

2. Heat 1-2 tablespoon oil (coconut oil if available) in a large saucepan, add the green curry paste and roast it gentle for 1-2 minutes. Add the chicken legs and roast them on the skin side for 2 minutes, then put aside. Add the breast, onions and garlic and stir-fry for 1 minute, then subjoin the pumpkin and potatoes and stir for another minute before pouring in the coconut milk. Put the chicken legs back in the cooking pot and add the lemon grass, close the lid and boil everything for about 15 minutes until the chicken is done.

3. 3-4 minutes before the curry is finished, add the sugar snaps, the basil and soy sauce and put the noodles in boiling water for about 2 minutes. Serve the noodles with curry sauce and a chicken leg on top, if you like you can use wasabi chickpeas or spring onion rings as garnish.

Enjoy your meal!

Roti canai – Flatbread variations

Roti canai is an Indian-influenced kind of flatbread, which you can find in Indonesia, Malaysia and Singapore. In Bali you can get it at small street stands or in restaurans. The classic one is filled with fried egg, but there are a lot of variations.


A great place for this traditional dish ist the Roti canai – Street kitchen and dining room on Jl Raya Batu Bolong. The fillings for roti reach from classical, like egg, onion, garlic or vegetables to western ones, for example tomato/mozzarella/basil. They also have sweet variants with chocolate, banana or sugar and cinnamon. Besides the flatbread there is also other local food on the menu such as nasi goreng (fried rice), curry or sate (spits with meat, tofu or vegetables served with peanut sauce).

I ordered the chicken curry, tempeh sate (tofu) with peanut sauce and hummus dip and roti stuffed with egg and cheese. All dishes were delicious, the presentation on the plate simple but nice to look at. The prices are very reasonable between 20.000 (1,30€) and 28.000 (1,80€) for a roti, 25.000-30.000 (1,70€-1,90€) for sate and 35.000 (2,20€) for the chicken curry. The interior of the dining room is beautiful, the furniture is a mix of old and new wood elements with a lot of pictures on the wall and decorative details all over the place. It is somewhat reminiscent of a living room, and you feel instantly at home.




This was the first roti I ate in Bali, but after this tasty first time I will try the ones from different sidewalk sales for sure.