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Indonesian Vegetable Stew



  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Indonesian Vegetable Stew

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, heat 1 tablespoon of coconut oil over medium heat.
  2. 2.Add the diced onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent.
  3. 3.Stir in the red curry paste and cook for another minute.
  4. 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. 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. 6.Stir in the soy sauce and lime juice. Season with salt to taste.
  7. 7.Serve the Indonesian Vegetable Stew hot, garnished with fresh cilantro.
  8. 8.Enjoy!

lightbulb_outline Tips

  • chevron_rightFeel free to add other vegetables of your choice, such as mushrooms or zucchini.
  • chevron_rightFor a spicier kick, add some chopped chili peppers or a sprinkle of chili flakes.
  • chevron_rightServe the stew with steamed rice or crusty bread for a complete meal.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.
  • chevron_rightThe flavors of the stew will develop even more the next day, so it's great for meal prep!