Spiced Indonesian Lodeh with Tempeh and Long Beans
Traditional Indonesian Vegetable Curry
Lodeh is a delicious and fragrant Indonesian vegetable stew, enhanced with rich coconut milk and a blend of spices, combined with the goodness of tempeh and long beans.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Spice Paste
For the Vegetables
For the Seasoning
Preparation
Preparing the Spice Paste
Blend ingredients
In a blender, add garlic, shallots, candlenuts, ground coriander, turmeric, and galangal.
Form paste
Blend until smooth, adding a little water if necessary to form a paste.
Sauté paste
Heat oil in a pan and sauté the paste until fragrant, about 3-5 minutes.
Preparing the Vegetables
Blanch beans
Blanch the long beans and set aside.
Combine base
In a large pot, combine the sautéed spice paste, vegetable broth, and lemongrass.
Simmer vegetables
Bring to a simmer and add the tempeh, carrots, and cabbage.
Do not boil the coconut milk; it should only simmer gently to prevent curdling.
Cooking Process
Simmer the Base
Allow the pot to simmer with the spices and vegetables for about 15 minutes.
Incorporate Coconut Milk
Stir in the coconut milk slowly and keep the heat low to avoid curdling.
Season and Simmer
Add the long beans, soy sauce, palm sugar, salt, kaffir lime leaves, and simmer for another 10 minutes.
Plating & Serving
Spiced Indonesian Lodeh with Tempeh and Long Beans
Spiced Indonesian Lodeh with Tempeh and Long Beans
Plating & Serving
Serve the Lodeh in a deep bowl, ensuring each serving gets a generous portion of vegetables and tempeh.