Vegan Sayur Lodeh (Vegetable Curry)

Ingredients

• 2 cans Coconut Milk
• 1 Eggplant
• 1 cup Green Beans
• 1 Carrots
• 1 cup Long Beans
• 1/2 block Tempeh
• 1/2 block Tofu
• 1 inch Galangal
• 1 stalk Lemongrass
• 3 Kaffir Lime Leaves
• 4 Shallots
• 2 cloves Garlic
• 1 Red Chili Peppers
• 1/2 tsp Turmeric Powder
• 1/2 tsp Coriander Powder

Instructions

1. 1Prepare your ingredients: Cut the 1 Eggplant, 1 cup Green Beans, 1 Carrots, and 1 cup Long Beans into bite-sized pieces. Cut the 1/2 block Tempeh and 1/2 block Tofu into bite-sized cubes. Finely mince the 4 Shallots and 2 cloves Garlic. Thinly slice the 1 Red Chili Peppers. Bruise the 1 inch Galangal by hitting it with the back of a knife, and smash the stalk of Lemongrass to release its flavor.
2. 2Create the spice paste: In a mortar and pestle or a small food processor, combine the minced 4 Shallots, minced 2 cloves Garlic, sliced 1 Red Chili Peppers, 1/2 tsp Turmeric Powder, and 1/2 tsp Coriander Powder. Grind or process until a smooth paste forms.
3. 3Sauté the aromatics and paste: Heat a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the spice paste and cook for 2-3 minutes, stirring constantly, until fragrant. Add the bruised 1 inch Galangal, smashed stalk of Lemongrass, and 3 Kaffir Lime Leaves to the pot and continue to cook for another 1-2 minutes until the aromas are released.
4. 4Add vegetables and protein: Add the bite-sized 1 Eggplant, 1 cup Green Beans, 1 Carrots, 1 cup Long Beans, 1/2 block Tempeh, and 1/2 block Tofu to the pot. Stir everything together with the spice paste and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
5. 5Simmer the curry: Pour in the 2 cans Coconut Milk. Stir to combine everything. Bring the mixture to a gentle boil over medium-high heat (375°F / 190°C), then immediately reduce the heat to low (200°F / 95°C). Cover the pot and let it simmer for 20-25 minutes, or until all the vegetables are tender when pierced with a fork.
6. 6Serve: Remove the 1 inch Galangal and stalk of Lemongrass from the pot before serving. Ladle the Vegan Sayur Lodeh into bowls and serve hot.

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