Indonesian Vegetable Stew Recipe

Indonesian Vegetable Stew Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons canola or grapeseed oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 or 2 fresh hot chiles, seeded and minced 1 tablespoon grated fresh ginger
• 1 large russet potato, cut into 1/2-inch dice
• 1 medium eggplant, peeled and cut into 1/2-inch dice
• 8 ounces green beans, cut into 1-inch pieces
• 2 cups small cauliflower florets
• 1 1/2 cups vegetable broth
• 1 (14.5-ounce) can crushed tomatoes
• 2 tablespoons soy sauce
• 1/2 teaspoon ground turmeric
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 tablespoon tamarind paste
• 1 tablespoon light brown sugar
• salt and freshly ground black pepper
• 2 tablespoons fresh lime juice
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced scallions, for garnish

Method

1. Heat the oil in a large pot over medium heat
2. Add the onion, garlic, chile and ginger
3. Cover and cook until softened, about 7 minutes
4. Add the potato, eggplant, green beans, cauliflower, broth, tomatoes, soy sauce and turmeric
5. Cover and cook until the vegetables are tender, stirring occasionally, about 45 minutes
6. Uncover, reduce heat to low and add the coconut milk, tamarind paste, sugar and salt and pepper to taste
7. The amount of salt needed depends on the saltiness of your broth
8. Simmer uncovered, until the sauce thickens, stirring occasionally, about 10 minutes
9. Stir in the lime juice
10. Serve hot, sprinkled with cilantro and scallions, if using

Full List of Stew Recipes
Full List of Indonesian Recipes