Vegan nasi goreng

30 minutes


Nasi goreng

  • 2 1/2 tbsp of coconut oil
  • 100g of green beans, cut into 2.5cm batons, blanched
  • 1 carrot, finely diced
  • 500g of jasmine rice, cooked and left to cool
  • 4 shallots, finely chopped
  • 1 tbsp of kecap manis
  • 1 tbsp of tamari, or soy sauce
  • 2 red chillies, deseeded and thinly sliced
  • 1 handful of Thai basil, finely chopped
  • 2 bananas, cut in half lengthways
  • 1/2 pineapple, cut into slices
  • 1 pinch of salt

Curry paste

  • 1/4 nutmeg, freshly grated
  • 3/4 tsp black peppercorns
  • 30g of shallots, finely chopped
  • 15g of fresh ginger, peeled and finely chopped
  • 20g of galangal, peeled and finely chopped
  • 1/2 knob of turmeric, finely chopped
  • 1 1/2 sticks of lemongrass, chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 1/2 tsp palm sugar
  • 1 pinch of salt
  • 1 1/2 tbsp of coconut oil
  • 1/2 lime, juice only

To serve

  • 4 spring onions, thinly sliced
  • 2 tomatoes, cut into wedges
  • 1/2 cucumber, cut into batons
  • 1 handful of fresh coriander
  • 1 handful of crispy shallots


Begin by preparing the nasi goreng curry paste. Put all the ingredients in a food processor and blitz to a smooth paste
Place a wok over a medium heat and warm 2 tablespoons of the coconut oil, then stir in the curry paste and fry until aromatic
Add the green beans and carrot and sauté for a couple of minutes, then add the rice and cook for another couple of minutes, stirring constantly. Once the rice starts to heat up, add the shallots then the kecap manis, tamari, red chillies, Thai basil and salt and continue to cook until the rice is hot through
Meanwhile, put a frying pan over a medium heat and warm the remaining coconut oil. Add the bananas and pineapple and sauté on both sides until they've taken on a bit of colour. Set aside until ready to serve
Transfer the fried rice to bowls and top each one with a slice of the sautéed banana and a couple of sautéed pineapple slices. Garnish with the spring onions, tomato, cucumber, coriander and crispy fried shallots and serve