Indonesian Vegetable Ragout

Name: Indonesian Vegetable Ragout
Yield: Serves 6 to 8
Cuisine: Indonesia
Ingredients: 1 tablespoon grated fresh ginger; 1 teaspoon paprika; 1 small head green cabbage, cored and thinly sliced; 1 cup green beans; 3 tablespoons peanut or olive oil; 2 teaspoons crushed, dried chili peppers or dried red pepper flakes; 1 cup sliced (1/5 inch) carrots; 2 onions, thinly sliced; 1½ cups coconut milk; 2 tablespoons peanuts, toasted and chopped; 1 tablespoon finely chopped garlic; 2 tablespoons shredded coconut, toasted; 1 tablespoon ground cumin; 2 teaspoons grated lemon zest; 2 tablespoons chopped fresh Thai basil or mint (optional); Salt and freshly ground pepper; 2 teaspoons brown sugar

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Just the vegetable dish to serve with Indonesian Chicken Saté. Indonesian-Style Roast Duck with Coconut, or any time you feel like eating a tasty vegetable assortment.

Ingredients

3 tablespoons peanut or olive oil
2 onions, thinly sliced
1

Asia
Indonesia
Side dish
South East Asia
Vegan
Gluten-free
Spicy

Method

Procedure

Heat the oil in a large sauté pan or skillet over medium heat. Add the onions and cook 5 minutes. Add the spices, garlic, and ginger and cook 2 to 3 minutes. Then add the beans and carrots and place the cabbage on top. Stir in the coconut milk, sugar, and lemon zest and steam, covered, until the vegetables are tender. 5 to 8 minutes. Stir in the basil or mint, if using, and