Vegan Nasi Goreng Recipe - Great British Chefs

Ingredients

• 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
• 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 1/2 tbsp of coconut oil
• 1/2 lime, juice only
• 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