Vegetable stew

Sayur Lodeh

A gentle vegetable and tofu stew in a spiced coconut broth with galangal, chiles, and salam leaves.

What you’ll need

• coconut milk: 1000 ml
• eggplant: 400 g
• green beans: 300 g
• cabbage: 350 g
• tofu: 400 g
• shallots: 150 g
• galangal: 40 g
• water: 500 ml
• garlic: 20 g
• red chiles: 30 g
• palm sugar: 20 g
• salam leaves: 4 pcs
• vegetable oil: 30 ml
• salt: 10 g

How to make it

1. Cut the eggplant into 3 cm cubes, beans into 4 cm lengths, cabbage into large squares, and tofu into cubes. Keep the vegetables separate because their cooking times differ.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.