SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)

Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot) image

Provided by Aussie-In-California

Categories Curries

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 24

1 onion
5 garlic cloves
3 lemon grass root
3 inches fresh ginger, root peeled
6 macadamia nuts or 6 cashews
1 teaspoon coriander powder
1 1/2 tablespoons turmeric
1 -2 teaspoon salt
3 dried kaffir lime leaves
2 bay leaves
1/2 teaspoon dried chili pepper flakes (to taste)
1 teaspoon dried shrimp, ground
2 potatoes, peeled
2 cups cabbage, chopped
2 cups cauliflower florets
3 carrots, peeled
1 zucchini
1 cup green beans
1 (14 ounce) can coconut milk
1/4 cup peanut oil
2 cups water
steamed rice
fresh cilantro
lime slice

Steps:

In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.

Nutrition Facts : Calories 324.2, Fat 21.9, SaturatedFat 12.5, Sodium 469.5, Carbohydrate 30.5, Fiber 7, Sugar 9.6, Protein 5.8