Vegetarian
Vegetables in Coconut Milk
Gentle coconut richness. Never cover the pot after the coconut milk goes in — it will split.
- Time
- 35 min
- servings
- 5
- Spice level
- 🌶️
- Estimated cost per serving
- Rp 5.000
Equipment used:StovePot
Contains: Soy
Ingredients
Quantities adjust automatically.
- 1 pcChayoteNot yet
- 1 bunchLong beanNot yet
- 1 pcEggplantNot yet
- 3 pcTofuNot yet
- ½ blockTempehoptionalNot yet
- 500 mlCoconut milkNot yet
- 6 cloveShallotNot yet
- 3 cloveGarlicNot yet
- 3 pcRed chiliNot yet
- 3 pcCandlenutoptionalNot yet
- 1 thumbGalangalNot yet
- 2 sheetIndonesian bay leafNot yet
- 2 tspSaltNot yet
- 1 tspPalm sugarNot yet
- 2 tbspCooking oilNot yet
Method
- 1
Grind the shallots, garlic, chili, and candlenut. Fry until cooked and fragrant.
- 2
Add 400 ml water with the galangal and bay leaves. Bring to a boil.
- 3
Add the chayote and long beans, cook until half tender.
- 4
Add the eggplant, tofu, and tempeh.
- 5
Pour in the coconut milk. Keep stirring over low heat with the pot uncovered until it barely simmers — the only way to stop it splitting.
Estimated nutrition per serving
- Energy
- 371 kkal
- Protein
- 10 g
- Carbohydrate
- 19 g
- Fat
- 32 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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