SAYUR LODEH (Asian Vegetables Curry)
SAYUR LODEH (Asian Vegetables Curry)
Ingredients
5 Shallots
3 Garlic cloves
4cm Ginger
2 stalks Lemon Grass (if available)
1/2 teaspoon Turmeric powder
2 teaspoons Cumin Powder
2 teaspoons Coriander Powder
1 teaspoon Sea Salt (or to taste)
1/2 teaspoon Pepper powder (or to taste)
Splenda / Stevia to taste
1 big Onion (chopped)
2 big Tomatoes (diced)
200g Green Beans (chopped)
200g Pumpkin (diced)
200g Cabbage (shredded)
200g Cucumber (diced)
500ml (2 cups) Coconut milk (heavy cream will be a fine substitutes)
4 tablespoons Coconut oil or VCO
Curry leaves, bay leaves – for seasoning
A handful of roasted cashews or almonds
Red chillies & Fried chopped shallots – for decoration
Direction
Peel and finely chop the shallots and garlic, peel and finely grate the ginger, trim and wash the lemon grass and finely chop the thick, lower ends.
Put the shallots, garlic, ginger, lemon grass in a bowl with turmeric, cumin powder, coriander powder, salt, pepper powder, and splenda / stevia
Stir together to form a thick paste
Wash and trim the green beans, then cut diagonally into 4cm pieces. Cut the pumpkin, tomatoes, onion and cucumber into small cubes. Trim and wash the cabbage, removing the stalks and tough ribs. Cut the leaves into strips about 1cm wide.
Heat the coconut oil or VCO in a pan. Stir fry the curry paste over a medium heat for 3 – 5 minutes.
Add the green beans and continue to fry for another 5 minutes.
Stir the diced pumpkin, cucumber and shredded cabbage.
Pour the coconut milk, add the curry and bay leaves, then cover the pan and cook over medium heat for about 30 to 35 minutes.
Stirring occasionally to distribute the vegetables
Garnish with red chillies, cashews/almonds and fried shallots, then serve with Omelette, Fried Fish or Fried Chicken.
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