Dairy-Free & Egg-Free Sayur Lodeh (Vegetable Stew)

Ingredients

• 2 cans Coconut Milk
• 2 cups Water
• 1 cup Long Beans
• 1 medium Eggplant
• 1 medium Chayote
• 1 cup Cabbage
• 1 cup Carrots
• 1 block Tempeh
• 6 small Shallots
• 4 cloves Garlic
• 2 Red Chili Peppers
• 1 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 inch Galangal
• 2 Bay Leaves
• 1 teaspoon Salt
• 1 teaspoon Sugar

Instructions

1. 1Prepare all your vegetables: Cut the 1 cup of long beans into 1-inch pieces. Cut the 1 medium eggplant into 1-inch cubes. Cut the 1 medium chayote into 1-inch cubes. Cut the 1 cup of cabbage into 1-inch pieces. Cut the 1 cup of carrots into 1/2-inch thick rounds. Peel and thinly slice the 6 small shallots. Peel and mince the 4 cloves garlic. Remove the stems from the 2 red chili peppers and thinly slice them.
2. 2Prepare the tempeh: Cut the 1 block tempeh into 1-inch cubes. Heat a large skillet over medium-high heat (400°F/200°C). Add the tempeh cubes and shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the tempeh from the skillet and set aside.
3. 3Make the spice paste: In a small food processor or mortar and pestle, combine the sliced 6 shallots, minced 4 cloves garlic, and sliced 2 red chili peppers. Process or grind until you have a smooth paste.
4. 4Start the stew base: In a large heavy-bottomed pot, combine the 2 cans of coconut milk, 2 cups of water, the spice paste, 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, the 1 inch of galangal (bruised or sliced), and the 2 bay leaves.
5. 5Cook the stew base: Bring the mixture in the large pot to a gentle boil over medium-high heat (400°F/200°C). Once boiling, reduce the heat to medium-low (300°F/150°C) and let it simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
6. 6Add vegetables and tempeh: Add the prepared 1 cup of long beans, 1 medium eggplant, 1 medium chayote, 1 cup of cabbage, and 1 cup of carrots to the pot. Stir in the shallow-fried 1 block of tempeh.
7. 7Simmer until tender: Bring the stew back to a simmer over medium heat (350°F/175°C). Cover the pot and cook for 20-25 minutes, or until all the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking. Season the stew with 1 teaspoon of salt and 1 teaspoon of sugar.
8. 8Serve: Ladle the hot Sayur Lodeh into bowls. Serve immediately with rice.

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