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Sayur lodeh (Vegetable curry)
Sayur lodeh (Vegetable curry)
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Flavorful Balinese dish with bold spice infusion.
Ingredients:
  • 400ml can coconut milk
  • 375ml (1 1/2 cups) chicken style liquid stock (see note)
  • 2 dried bay leaves
  • 1 lemon grass stem, tied in a knot
  • 1/2 (about 700g) cauliflower, cut into florets
  • 300g firm tofu, cut into 2cm pieces
  • 200g green round beans, trimmed, halved
  • 20.00 ml grated palm sugar or brown sugar
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 long fresh red chilli, coarsely chopped
  • 1 tsp ground coriander
  • 1.25 gm ground cumin
  • 1/4 tsp ground turmeric
Instructions:
  • Process onion, garlic, chilli, coriander, cumin, and turmeric in a food processor until a smooth spice paste forms.
  • In a wok or large saucepan, warm oil over medium heat. Sauté the spice paste for 3 minutes until fragrant. Pour in coconut milk, stock, bay leaves, and lemon grass. Lower heat and simmer for 15 minutes until slightly thickened.
  • Combine cauliflower, tofu, and beans in the pot and cook until vegetables are tender crisp, about 5 minutes. Stir in the sugar until fully incorporated.

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