Vegan Sayur Kuning Terong
A vibrant, golden Indonesian vegetable dish — tender eggplant and crisp long beans simmered gently in rich, fragrant coconut milk infused with fresh turmeric, garlic, shallots, and warm aromatics. The natural mildness of eggplant soaks up every bit of the savoury, slightly sweet, beautifully spiced gravy, creating a comforting yet light dish that pairs perfectly with steamed rice. This version is prepared entirely plant-based — free from shrimp paste, dried shrimp, or any animal ingredients — preserving all the authentic bright colour and beloved flavour.
Shared by novi
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients
- 2 medium eggplants — cut into chunks
- 100 g long beans — cut into 4 cm lengths
- 400 ml thick coconut milk
- 200 ml water
- #Spice Paste
- 6 shallots
- 4 cloves garlic
- 3–4 fresh red chillies — adjust to taste
- 2 cm fresh turmeric — or 1 tsp ground turmeric
- 2 cm fresh galangal
- 3 candlenuts — roasted
- ½ tsp ground coriander
- #Aromatics & Seasoning
- 2 stalks lemongrass — bruised
- 4 kaffir lime leaves — veins removed
- 1 tsp sea salt — adjust to taste
- 1 tbsp coconut sugar or cane sugar
- 1 tbsp vegetable oil — for sautéing
👩🍳 Instructions
- 1
Make the spice paste: Combine shallots, garlic, red chillies, turmeric, galangal, roasted candlenuts, and coriander in a blender or mortar. Grind until completely smooth.
- 2
Sauté the spices: Heat oil in a pot over medium heat. Add the spice paste, lemongrass, and kaffir lime leaves. Sauté for 3–5 minutes until fragrant and the oil begins to separate.
- 3
Cook the eggplant: Add eggplant chunks and stir well to coat in the spice paste. Pour in the water, bring to a gentle simmer, cover, and cook for 8–10 minutes until the eggplant begins to soften.
- 4
Add long beans & coconut milk: Add long beans. Pour in the coconut milk while stirring gently. Add salt and sugar. Simmer over low heat for another 8–10 minutes, stirring occasionally, until all vegetables are tender and the gravy thickens slightly. Do not boil rapidly — keep the heat gentle so the coconut milk stays smooth and creamy.
- 5
Adjust and serve: Taste and balance salt or sweetness as desired. Remove lemongrass and lime leaves. Serve warm with steamed rice.