Vegan Chilli Lime Curry

2 May 2018 By

Amiria Love of Soulful Vegan Cooking created this delightful recipe with her favourite Latasha’s Kitchen Indonesian Kari Paste.  Chilli and Lime, what a combo! Try it yourself for a nutritious meal with a wholesome exotic flavour.

IngredientsLatashas kitchen Indonesian Kari Paste

  • 3 medium Potatoes cut into 2-3cm cubes
  • 3 Carrots
  • 1/3 head of Broccoli
  • 250g Firm Tofu, drained, cut into 3cm cubes & sprinkled in Himalayan salt
  • 2 cups Coconut Cream
  • 2-3 tbsp Latasha’s Kitchen Indonesian Kuri Paste
  • 2 Lime leaves, ripped in half (or 1 Kaffir Lime leaf)
  • 1/2 cup Vegetable Stock
  • 2-3 tsp Tamari
  • 1 Lime (for 1tbsp Lime juice and 1/2 -1 tsp Lime Zest)
  • 1-2 small Red Chillies, sliced (or a drizzle of Latasha’s Kitchen Chilli Oil)
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander Seed powder
  • 1-2 cups cooked Jasmine Rice

TIP: You can opt to include your choice of meat if you like, this recipe will be great with Chicken or Pork.


  1. Boil the potatoes and steam the carrots & broccoli until just soft.
  2. In a frying pan on high heat, fry tofu cubes in olive oil until each side is golden and crispy. Take off heat.
  3. In a cast iron pan on medium-high heat, bring coconut cream, Latasha’s Kitchen Indonesian Kuri Paste and lime leaves to a boil, mixing every 1-2mins.
  4. Once the coconut cream boils, add vegetable stock, tamari, lime juice, lime zest, chillies, spices and a pinch of Himalayan salt. Stir and simmer for 1-2 mins.
  5. Mix in potatoes, carrots, broccoli and tamari, mixing until everything is covered in the curry sauce.
  6. Let simmer on low heat for 10mins, stirring every couple minutes. Add extra tamari, lime juice and/or spices to taste.

Serve with jasmine rice and enjoy with loved ones.


See more of Amiria’s recipes at Soulful Vegan Cooking or @soulfulvegancooking on Instagram. She even has her own cookbook with 55+ plant-based gluten-free meals to try, check it out on her website.