Vegetable Coconut Curry

Sayur Lodeh

Ingredients

Vegetables: 1/2 small cabbage, 2 carrots, 200g long beans, 1 eggplant, 100g young jackfruit (optional). Protein: 200g tofu, 200g tempeh (cubed). Coconut Broth: 1 can coconut milk, 3 cups water. Aromatics: 5 shallots, 4 garlic cloves, 3 red chilies, 2 candlenuts, 1 tsp coriander, 1 tsp galangal powder. Seasoning: 2 tsp salt, 1 tsp sugar, 1 tsp tamarind paste, 2 bay leaves, 2 kaffir lime leaves.

Detail Steps and Procedure

1. Prep Vegetables: Cut cabbage into chunks, carrots into rounds, long beans into 2-inch pieces, eggplant into cubes. If using jackfruit, cut into bite-sized pieces.

2. Fry Tofu/Tempeh: Lightly fry tofu and tempeh cubes until golden, set aside.

3. Make Spice Paste: Blend shallots, garlic, chilies, candlenuts, coriander, and galangal powder until smooth.

4. Cook Paste: Heat 2 tbsp oil in pot. Saut spice paste 3-4 minutes until fragrant. Add bay leaves and kaffir lime leaves.

5. Add Vegetables: Add carrots and jackfruit first, cook 2 minutes. Then add long beans and eggplant, cook 2 more minutes.

6. Add Liquid: Pour in coconut milk and water. Bring to simmer.

7. Cook Vegetables: Add cabbage, tofu, tempeh. Simmer 10-12 minutes until vegetables are tender but not mushy.

8. Season: Add salt, sugar, tamarind paste. Adjust to taste.

9. Serve: Ladle into bowls. Serve hot with rice.

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