Sayur Lodeh (Indonesian Vegetable Coconut Curry)

Ingredients

• 4 shallots
• 3 cloves garlic
• 2 red chilies
• 1-inch piece galangal
• 1 stalk lemongrass, bruised
• 2 candlenuts or macadamia nuts
• 3 tbsp oil
• 2 cups coconut milk
• 1 cup water
• 100g long beans, cut into 4cm pieces
• 0.25 cabbage, sliced
• 1 small eggplant, cubed
• 200g firm tofu, cubed
• 100g tempeh, cubed
• 2 bay leaves
• 1 tsp salt
• 0.5 tsp sugar

Before you cook

• Blend the shallots, garlic, chilies, galangal, and candlenuts into a smooth paste.
• Cut the long beans, cabbage, eggplant, tofu, and tempeh into bite-sized pieces.

Steps

1. Heat the oil in a pot over medium-low heat.
2. Add the spice paste and bruised lemongrass.
3. Fry gently, stirring often, for 10 to 12 minutes until the paste turns a deep orange and the oil separates.
4. Add the water and bring to a simmer.
5. Add the long beans and eggplant and cook for 3 minutes.
6. Add the cabbage, tofu, and tempeh.
7. Pour in the coconut milk and add the bay leaves.
8. Simmer gently, stirring occasionally, for 10 minutes until the vegetables are just tender.
9. Season with salt and sugar.
10. Serve hot with steamed rice.