Gluten-Free Sayur Lodeh (Vegetable Stew)

Ingredients

• 6 cups Coconut Milk
• 1 cup Long Beans (cut into 2-inch pieces)
• 1 medium Eggplant (cubed)
• 1 medium Chayote (cubed)
• 1 cup Cabbage (shredded)
• 1 cup Carrots (sliced)
• 1 block Tempeh (cubed)
• 6 medium Shallots (minced)
• 4 cloves Garlic (minced)
• 2 medium Red Chili (minced, adjust to taste)
• 2 slices Galangal (sliced)
• 3 leaves Kaffir Lime Leaves
• 1 tsp Turmeric Powder
• 1/2 tsp Coriander Powder
• 2 tbsp Vegetable Oil

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C).
2. 2Add the 6 medium shallots (minced), 4 cloves garlic (minced), and 2 medium red chili (minced). Sauté for about 3 minutes, until you can smell their fragrance.
3. 3Add the 2 slices galangal (sliced), 3 leaves kaffir lime leaves, 1 teaspoon turmeric powder, and 1/2 teaspoon coriander powder. Stir everything together for 30 seconds until fragrant.
4. 4Pour in the 6 cups of coconut milk and bring the mixture to a gentle simmer. Do not let it boil rapidly.
5. 5Add the 1 cup long beans (cut into 2-inch pieces), 1 medium eggplant (cubed), 1 medium chayote (cubed), 1 cup cabbage (shredded), 1 cup carrots (sliced), and 1 block tempeh (cubed) to the pot.
6. 6Cover the pot and simmer for 20 to 25 minutes, or until all the vegetables are tender when poked with a fork. Stir occasionally to prevent sticking.
7. 7Serve the Sayur Lodeh hot.

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