Sayur Lodeh | Indonesian Coconut Milk Vegetable Stew

Add the shallots, garlic, ground coriander, turmeric, shrimp paste, and 2 tablespoons of water to a food processor and blend into a paste. Cut the zucchini into thick half-moons, the green beans into 4 cm pieces, the cabbage into finger-width strips, and the eggplant into large cubes. Cut the eggplant last; its cut surfaces will darken if left exposed.

Shrimp paste provides this dish with savory depth. For a meat-free meal, leave it out and increase the salt by 2 g. Heat the oil in a wide pot and sauté the paste over medium heat, stirring. It is ready when it darkens and clear oil separates around the edges. Add the crushed galangal, bruised lemongrass stalks, and bay leaves; cook for another 0.5 minute.

Add 400 ml of water and bring to a boil. Add the green beans and corn first and cook for 6 minutes. Add the eggplant and cook for another 6 minutes. Continue when the eggplant has absorbed some of the liquid and reduced in volume.

Add the zucchini and cabbage, then place the whole green chilies on top. Cook over medium heat until the vegetables are tender but retain their vivid color. The cabbage should wilt without turning translucent, and the zucchini should offer slight resistance to a knife.

Reduce the heat and add the coconut milk, salt, and coconut sugar. Leave the pot uncovered and heat just until warm; a few bubbles on the surface are enough, and it should not boil. Turn off the heat when the sauce lightly coats the back of a spoon.

Remove the lemongrass stalks and bay leaves. Cover the dish and let it rest for 5 minutes so the vegetables can absorb the sauce. Serve in bowls alongside hot rice.