Colorful vegetable pan Setangi

Ingredients for 4 servings:

• 4 small onions, red
• 3 medium-sized garlic cloves
• 6 kemiri nuts, alternatively macadamia nuts
• 2 tbsp sunflower oil
• 200 g coconut water, Asian shop, drinks
• 8 g chicken stock powder
• 6 m.-large tomato(s), fully ripe
• 2 small chili peppers, fresh, green or frozen
• 20 g ginger root, alternatively frozen
• 10 g lemongrass, fresh or frozen
• 1 pinch of black pepper, freshly ground
• 1 pinch of nutmeg, freshly grated
• 1 pinch of cardamom powder
• 1 tbsp sugar
• 3 tbsp tomato paste
• 2 medium-sized potatoes, waxy
• 1 m.-sized carrot(s)
• 2 Pepper, red, long, mild
• 2 small Thai eggplants, purple
• 2 small Thai eggplants, green
• 8 runner beans
• n. B. Celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

A spicy vegetable mixture served in a pan. Recipe from Lombok, Indonesia.

Trim both ends of the onions and garlic cloves, peel, and roughly chop. Sort the kemiri nuts, discarding any old, rancid, or moldy ones. Split the good nuts lengthwise and halve the halves lengthwise and crosswise. Wash the tomatoes, remove the stalks, halve lengthwise, and remove the green core. Halve the halves lengthwise and third crosswise. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stalks. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and defrost the frozen goods. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown, wilted leaves, and use only the white or light green parts. Cut these into thin slices. Remove the outer green leaves if necessary. Weigh and defrost the frozen goods. Heat the sunflower oil in a pan and roast the kemiri nuts until the tips begin to brown. Add the onion and garlic pieces and roast until the onions are translucent. Deglaze with the coconut water and dissolve the chicken stock in it. Add the prepared ingredients, from tomatoes to lemongrass, and simmer with the lid on for 15 minutes. In the meantime, clean the vegetables and chop them into bite-sized pieces. Remove the stock from the heat and let it cool slightly. Place it in a blender with the remaining ingredients and puree on high for 1 minute until smooth. Return it to the pan. Season with salt and pepper to taste. Add the potato pieces and simmer with the lid on for 10 minutes. Then add the carrot and pepper pieces and simmer with the lid on for another 10 minutes. Finally, mix in the eggplant and bean pieces and simmer with the lid on for 3 minutes. Serve as a side dish (for 4 people) or with warm baguette as a main meal (for 2 people).