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Indonesian Vegetable Stew
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Indonesian Vegetable Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, heat 1 tablespoon of coconut oil over medium heat.
- 2.Add the diced onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent.
- 3.Stir in the red curry paste and cook for another minute.
- 4.Add the sliced carrots, cubed potatoes, sliced bell pepper, and halved green beans to the pot. Stir to coat the vegetables with the curry paste.
- 5.Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
- 6.Stir in the soy sauce and lime juice. Season with salt to taste.
- 7.Serve the Indonesian Vegetable Stew hot, garnished with fresh cilantro.
- 8.Enjoy!
lightbulb_outline Tips
- Feel free to add other vegetables of your choice, such as mushrooms or zucchini.
- For a spicier kick, add some chopped chili peppers or a sprinkle of chili flakes.
- Serve the stew with steamed rice or crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- The flavors of the stew will develop even more the next day, so it's great for meal prep!