Sayur Lodeh (Vegetable Curry in Coconut Milk)

Ingredients

• 6 cups Mixed Vegetables (cabbage, long beans, carrots, eggplant)
• 2 cans Coconut Milk
• 2 Onions
• 4 cloves Garlic
• 1 tsp Turmeric Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Cumin Powder
• 2 stalks Lemongrass
• 2.54 cm Galangal (Lengkuas)
• 2 Bay Leaves
• 1 tsp Salt
• 1/2 tsp Sugar
• 1 tbsp Vegetable Oil
• 1 tbsp Arrowroot Powder

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

Instructions

1. 1Cut the vegetables into bite-sized pieces.
2. 2Blend onions and garlic into a fine paste.
3. 3Heat vegetable oil in a large pot or Dutch oven over medium heat.
4. 4Sauté the onion paste until fragrant.
5. 5Add turmeric powder, coriander powder, cumin powder, lemongrass, galangal, and bay leaves. Cook for 2 minutes.
6. 6Add the vegetables and coconut milk. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender. Add arrowroot powder during the last 30 seconds to thicken
7. 7Season with salt and sugar to taste.

Substitutions

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