Paleo Sayur Lodeh (Vegetable Stew)

Ingredients

• 2 cans Coconut milk, full-fat
• 1 medium Eggplant, cubed
• 1 cup Long beans, cut into 2-inch pieces
• 1 cup Cabbage, shredded
• 1 cup Carrots, sliced
• 1 medium Chayote squash, cubed
• 1 block Tofu
• 4 pieces Red chilies
• 6 pieces Shallots
• 4 cloves Garlic
• 1 inch Turmeric
• 1 inch Galangal
• 1 stalk Lemongrass, bruised
• 3 leaves Kaffir lime leaves
• 1 tbsp Coconut oil
• 1 tsp Sea salt

Instructions

1. 1In a food processor, combine the 4 pieces of red chilies, 6 shallots, 4 cloves of garlic, 1 inch of turmeric, and 1 inch of galangal. Blend until you have a smooth paste.
2. 2Heat 1 tablespoon of coconut oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the spice paste and cook, stirring constantly, for 2-3 minutes until it smells fragrant.
3. 3Pour in the 2 cans of full-fat coconut milk. Add the 1 bruised stalk of lemongrass and the 3 kaffir lime leaves. Stir everything together and bring the mixture to a gentle simmer.
4. 4Add the 1 medium eggplant, cut into cubes, the 1 cup of long beans, cut into 2-inch pieces, the 1 cup of cabbage, shredded, the 1 cup of carrots, sliced, and the 1 medium chayote squash, cubed. Stir to combine with the liquid.
5. 5Cover the pot and let the vegetables cook for 20-25 minutes, or until they are tender when poked with a fork. Stir occasionally to prevent sticking.
6. 6Add the 1 block of tofu to the pot and continue to cook for another 5 minutes, allowing it to heat through.
7. 7Stir in 1 teaspoon of sea salt. Taste and add more salt if needed. Serve the Paleo Sayur Lodeh hot.

Substitutions

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