Sayur Lodeh with Coconut, Tempeh & Long Beans

⏱ 45 min · Serves 4

A gently spiced Indonesian coconut vegetable stew, fragrant with lemongrass, galangal and lime leaf. Silky, comforting and generous — spoon it over steamed rice and let the golden broth soak in.

Per serving: 475 kcal · 22.0g protein · 24.0g carbs · 34.0g fat

Ingredients

• 3 shallots, peeled
• 4 garlic cloves
• 4 candlenuts or macadamia nuts
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 large red chillies, deseeded
• 1 tsp shrimp paste (or 1 tsp white miso for vegan)
• 2 tbsp coconut or vegetable oil
• 2 lemongrass stalks, bruised
• 3 slices galangal (or ginger)
• 4 makrut lime leaves
• 400ml coconut milk
• 500ml vegetable stock or water
• 200g tempeh, cut into 2cm cubes
• 200g firm tofu, cut into cubes
• 150g green long beans, cut into 4cm lengths
• 200g white cabbage, roughly chopped
• 1 small aubergine, cut into chunks
• 1 small chayote or courgette, cubed
• 1 tsp palm sugar
• 1 1/2 tsp salt, to taste
• Steamed jasmine rice, to serve
• Fried shallots, to garnish

Method

1. Blitz shallots, garlic, nuts, coriander, turmeric, chillies and shrimp paste to a smooth paste with a splash of water.
2. Heat the oil in a large pot over medium heat and fry the paste for 5-6 minutes, until fragrant and darkened slightly.
3. Add lemongrass, galangal and lime leaves; fry 1 minute more.
4. Pour in the stock and bring to a simmer. Add tempeh and aubergine, cover and cook 8 minutes.
5. Add coconut milk, palm sugar and salt. Simmer gently (don't boil hard) for 5 minutes.
6. Add chayote or courgette and long beans; cook 5 minutes until just tender.
7. Stir in cabbage and tofu and simmer 3-4 minutes, until the cabbage wilts but keeps a little bite.
8. Taste and adjust salt and sugar. Discard lemongrass and galangal if you like, then serve over rice, scattered with fried shallots.