Indonesian Vegetable Stew

921 of 1,000 Cookbook Challenge

Indonesian Vegetable Stew p.333-334

INGREDIENTS:

2 tbls canola or grapeseed oil

1 yellow onion, chopped

3 cloves garlic, minced

1 or 2 fresh hot chiles, seeded and minced

1 tbls grated fresh ginger

1 large russet potato, cut into ½-inch dice

1 medium eggplant, peeled and cut into ½-inch pieces

8 oz green beans, cut into 1-inch pieces

2 cups small cauliflower florets

1½ cups vegetable broth, store bought or homemade

1 14.5oz can crushed tomatoes

2 tbls soy sauce

½ tsp ground turmeric

1 13.5oz can unsweetened coconut milk

1 tbls tamarind paste

1 tbls light brown sugar

Salt

Pepper

2 tbls fresh lime juice

3 tbls minced fresh cilantro * garnish

2 tbls minced scallions * garnish

DIRECTIONS:

- Heat the oil in a large pot over medium heat.

- Add the onion, garlic, chile, and ginger.

- Cover and cook until softened, 5-7 minutes.

- Add the potato, eggplant, green beans, cauliflower, broth, tomatoes, soy sauce, and turmeric.

- Cover and cook until vegetables are tender, stirring occasionally, about 45 minutes.

- Uncover, reduce heat to low.

- Add the coconut milk, tamarind paste, sugar, and salt and pepper to preferance.

- Simmer, uncovered, until the broth begins to thicken, about 10 minutes.

- Stir in lime juice.

- Garnish with cilantro and scallions.

PERSONAL THOUGHTS:

We our stew with white rice on the side. This after was rather robust, yet tangy. It was really filling, even without the rice. I rather enjoyed it. My husband isn't the biggest fan of tamarind paste, but thankfully it didn't overwhelm the flavor.

~~~ #LouisianaVegan