Indonesian Sayur Lodeh Coconut Vegetables

Ingredients

• 3 cups mixed vegetables such as cabbage, green beans, and squash
• 1 can coconut milk
• 6 shallots or 1 onion, chopped
• 5 garlic cloves
• 3 red chilies
• 1 tbsp freshly grated galangal or ginger
• 2 stalks lemongrass, bruised
• 1 tsp ground turmeric and 1 tsp ground coriander
• 3 tbsp neutral oil
• 2 bay leaves
• 1 1/2 cups vegetable broth
• 1 1/2 cups cooked rice, for serving
• 1 lime, cut into wedges
• Salt

Steps

1. Blend the shallots, garlic, chilies, galangal, turmeric, and coriander with a splash of water into a smooth paste.
2. Heat the oil in a wide pot over medium heat and fry the paste for 8 to 10 minutes, stirring often, until it darkens and the oil separates around it.
3. Frying the paste properly is the difference between a fragrant lodeh and one that tastes of raw shallot and turmeric.
4. Add the bruised lemongrass and bay leaves and cook for 1 minute.
5. Pour in the broth and bring to a simmer, then add the vegetables in order of how long they take: squash and beans first, cabbage and leafy vegetables several minutes later.
6. Simmer for 10 to 12 minutes, until everything is tender but still holds its shape.
7. Pour in the coconut milk and bring back to the barest simmer, stirring gently. Never let it boil hard, or the coconut milk splits into oil and grainy curds.
8. Simmer for 5 minutes more, season with salt, and serve over rice with lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.