Sayur lodeh (vegetables in coconut curry)

A Javanese and Malay vegetable curry: a mix of vegetables in a mildly spiced, golden coconut sauce. Eaten as a main dish or with rice cakes for breakfast.

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Method

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1. Blend the spice paste ingredients smooth.
2. In a large pot, fry the paste in the oil for 5 minutes with the lemongrass and lime leaves. ⏱ Timer: 5 min
3. Pour in the water, bring to the boil, add the carrot and green beans, and cook for 5 minutes. ⏱ Timer: 5 min
4. Add the aubergine, courgette and cabbage, and cook for a further 5 minutes. ⏱ Timer: 5 min
5. Pour in the coconut milk, add the tofu, season with sugar and salt, and simmer gently without boiling, stirring, for 5 minutes, until the vegetables are tender. ⏱ Timer: 5 min
6. Serve with rice or rice cakes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't boil hard once the coconut milk is added, or it may curdle.
• Works with any seasonal vegetable: pumpkin, spinach, corn.

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More southeast asian ideas

• Pad thai (fried rice noodles with shrimp, egg and peanuts)
• Pad kra pao kai (basil chicken with fried egg)
• Pad see ew (wide rice noodles with soy sauce and broccoli)
• Pad woon sen (stir-fried glass noodles with vegetables and egg)
• Kaeng phet (Thai red curry with pork)
• Kaeng massaman (massaman curry with beef and potatoes)

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