Indonesian Vegetable Bowl with Sambal Egg
Ingredients
- —2 eggs
- —2.5 tbsp sambal
- —1 tbsp sunflower oil
- —0.5 red onion
- —1 clove garlic
- —2 cm ginger
- —0.5 pointed cabbage
- —1.5 bell peppers
- —200 g green beans
- —1 tbsp curry powder
- —400 ml coconut milk
- —3 tbsp sweet soy sauce
- —2 tbsp fried onions
Instructions
Boil the eggs for 8 minutes.
Cool them under cold water and peel them.
Place the eggs in a bowl and gently mix with the sambal.
Heat the sunflower oil in a wok or sauté pan.
Sauté the red onion, garlic, and ginger for 2 minutes.
Turn up the heat and stir-fry the pointed cabbage, bell peppers, and green beans for 5 minutes.
Add the curry powder and stir briefly.
Pour in the coconut milk and sweet soy sauce.
Let the vegetables simmer gently for 5 minutes.
Scoop the vegetables into bowls.
Halve the eggs and place them on top.
Finish with fried onions.
Serving Tip
Warm, spicy, and comforting. This vegetable bowl combines creamy coconut, fragrant spices, and a fiery sambal egg into a balanced dish that feels light yet tastes rich. Serve this bowl warm and deep in a bowl, allowing the sauce and vegetables to blend beautifully.
Storage Tip
The vegetable curry can be stored covered in the fridge for up to two days; add the eggs only when serving.