Sayur Lodeh (Javanese Coconut Vegetable Stew)

Ingredients

• 1 cup coconut milk
• 1/2 cup vegetable broth (or water)
• 100 g tempeh(optional)
• 150 g long beans (or green beans), cut
• 150 g chayote (or zucchini), diced
• 2 cups mustard greens (or spinach), chopped
• 2 medium shallots, minced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 tsp brown sugar (or palm sugar)
• 1 tbsp vegetable oil
• 1 tbsp lime juice (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Mince shallots and garlic, grate ginger, chop long beans and chayote, and chop mustard greens. If using tempeh, cut into small cubes.

2. 2

   Cook the aromatics (about 5 minutes): Heat oil in a pot over medium heat. Add shallots, garlic, and ginger; cook until fragrant, about 1–2 minutes. Stir in coriander, turmeric, and cumin; cook 30–60 seconds.

3. 3

   Simmer the vegetables (about 15 minutes): Add vegetable broth and coconut milk. Bring to a gentle simmer. Add long beans and chayote (and tempeh if using). Simmer until tender, about 12–15 minutes.

4. 4

   Finish with greens (about 5 minutes): Add mustard greens and salt. Simmer just until greens are wilted and tender, about 3–5 minutes. Stir in brown sugar; adjust seasoning. Turn off heat and add lime juice if using.