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Square image of Balinese vegetable curry in a brown bowl with sambal in the background

Balinese Vegetable Curry in 25 minutes

Sayur Kare is an authentic Balinese dish that’s fragrant, delicious and a little spicy. It takes just 25 minutes to make, plus it's soy-free, gluten-free and vegan! You can also switch up the vegetables or add tofu or tempeh for extra protein.
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Course: Dinner
Cuisine: Indonesian
Keyword: Balinese vegetable curry, Sayur Kare
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 295kcal


  • 5 tbsp Bumbu Bali
  • 200 g potato - peeled and cut into equal bite-sized chunks
  • 200 g green beans - topped and tailed and cut into 2” pieces
  • 200 g carrots - cut into slices
  • 200 g broccoli - cut into small florets
  • 3 curry leaves or salam leaves if you have them
  • 3 kaffir lime leaves
  • 1 lemongrass - bashed and tied
  • 250 ml water
  • 250 ml coconut milk
  • 1 tsp salt


  • Put the Bumbu Bali (spice paste) in a wok without oil and fry for 30 seconds. 
  • Once the paste is hot and fragrant, add the salam leaves, kaffir lime leaves and lemongrass to the pan with the paste. Fry for another 30 seconds.
  • Pop the potato in and stir well.
  • Pour the water into the pan, and bring up to a simmer. Cook for 10 minutes to cook the potatoes.
  • Check the potato by pricking with a fork. It should be starting to soften, but not completely cooked. If it’s still hard give it a few more minutes. 
  • Next add the the coconut milk and bring back up to simmering. 
  • Add the rest of the vegetables and simmer for 3-5 more minutes. After 5 minutes the vegetables should be hot, yet crunchy and the potatoes should be cooked through. Season with the salt, stir and serve.


  • If you would like more sauce, add in another half cup of coconut milk. It won’t dilute the flavour as the spice paste is so flavourful.
  • This curry can be made a few hours ahead. We’d recommend cooking up until step 6 and then adding the remaining vegetables and heating everything through just before serving.
  • This curry can be frozen for up to 3 months.
  • Feel free to mix up the vegetables. Other vegetables that work well include: courgette (zucchini), mushrooms, cauliflower, peas and peppers. You can also add tofu or tempe to increase the protein content of this meal.


Calories: 295kcal | Carbohydrates: 37g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1238mg | Potassium: 1010mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9104IU | Vitamin C: 112mg | Calcium: 125mg | Iron: 4mg