Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 carrot, sliced
- 1 potato, diced
- 1 cup of green beans, cut into 1-inch pieces
- 1 cup of spinach, chopped
- 1 cup of tofu, diced
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant.
3. Add the sliced carrot and diced potato, and sauté for another 2-3 minutes.
4. Add the green beans, diced tofu, and chopped spinach, and sauté for another 2-3 minutes.
5. Add the coconut milk, water, salt, sugar, turmeric powder, coriander powder, cumin powder, and chili powder, and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
7. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 310
- Total fat: 23g
- Saturated fat: 18g
- Cholesterol: 0mg
- Sodium: 610mg
- Total carbohydrates: 22g
- Dietary fiber: 5g
- Sugars: 6g
- Protein: 8g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe, such as cabbage, zucchini, or eggplant.
- You can use chicken or shrimp instead of tofu.
Variations:
- You can add shrimp paste or fish sauce for a more authentic flavor.
- You can add lemongrass or kaffir lime leaves for a citrusy flavor.
Tips and tricks:
- Make sure to stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- You can adjust the amount of chili powder to your liking.
- You can add more water if the mixture is too thick.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the Sayur Lodeh with Spinach in a bowl with a side of rice.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with steamed rice and a side of sambal.
Suggested side dishes:
- Steamed rice
- Sambal
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the vegetables are not tender, let the mixture simmer for a few more minutes.
Food safety advice:
- Make sure to cook the vegetables thoroughly to prevent foodborne illness.
Food history:
- Sayur Lodeh is a popular Indonesian vegetable curry that is typically made with coconut milk and a variety of vegetables.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with rice and a side of sambal.
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Region: Indonesian