Sayur Lodeh (Vegetable Coconut Milk Stew)

• 300 g Jasmine rice
• 2 tbsp Sunflower oil
• 3 Shallot, medium
• 4 cloves Garlic
• 2 tsp Galangal paste
• 2 tsp Dried turmeric root
• 4 leaves Fresh kaffir lime leaf
• 800 ml Coconut milk
• 2 Carrot, medium
• 1 Aubergine, large
• 200 g Green beans
• 350 g White cabbage
• 400 ml Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Rinse the jasmine rice until the water runs mostly clear. Cook it in a saucepan according to the packet instructions, then cover and keep warm off the heat.
2. Meanwhile, prepare the vegetables: thinly slice the shallots, finely chop the garlic, slice the carrots, cut the aubergine into bite-size chunks, trim the green beans, and shred the cabbage. Lightly bruise the kaffir lime leaves by scrunching them in your hand.
3. Heat the sunflower oil in a large pot over medium heat. Add the shallots and cook for 3 to 4 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant.
4. Stir in the galangal paste and dried turmeric root and cook for 1 minute, stirring constantly. Add the kaffir lime leaves, coconut milk and water, then bring to a gentle simmer.
5. Add the carrots and aubergine and simmer gently for 10 minutes, stirring occasionally, until the aubergine is starting to soften. Add the green beans and cabbage and simmer for a further 6 to 8 minutes until the vegetables are just tender.
6. Season with fine sea salt and black pepper, then simmer for 1 to 2 minutes to bring the flavours together. Serve the sayur lodeh hot with the steamed jasmine rice.

Made this recipe? Rate it — a comment is optional.