Paleo Sayur Lodeh (Vegetable Stew)

Ingredients

• 2 cans Coconut Milk
• 1 cup Green Beans
• 1 cup Eggplant
• 1 cup Cabbage
• 1 cup Carrot
• 1/2 cup Onion
• 2 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1 tbsp Coconut Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 1 tablespoon of coconut oil and let it heat up until it shimmers, about 1 minute.
2. 2Add the 1/2 cup of onion and 2 cloves of garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
3. 3Add the 1 tablespoon of ginger, 1 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of coriander powder to the pot. Stir constantly and cook for 1 minute until fragrant.
4. 4Pour in the 2 cans of coconut milk. Add the 1 cup of green beans, 1 cup of eggplant, 1 cup of cabbage, and 1 cup of carrot to the pot.
5. 5Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat back to medium-low (148.9°C / 150°C). Cover the pot and cook for 20-25 minutes, stirring occasionally, until all the vegetables are tender when pierced with a fork.
6. 6Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well combined.
7. 7Serve the Paleo Sayur Lodeh hot.

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