Sayur Asem (Sour Vegetable Stew)
This bright, tangy Indonesian vegetable stew balances sour tamarind with aromatic spices and fresh greens. A comforting, naturally vegetarian one-pot dinner that's ready in 40 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 210
- Protein
- 7g
Ingredients
- 2 medium shallots, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp tamarind paste (or concentrate)
- 2 medium potatoes, cut into 1-inch cubes
- 8 oz green beans, cut into 1-inch lengths
- 1 cup corn kernels (fresh or frozen)
- 3 cups leafy greens (spinach, chard, or kale), roughly chopped
- 6 cups vegetable broth
- 0 salt and pepper to taste
Instructions
- 1
Heat oil in a large pot over medium-high heat until shimmering, about 1 minute.
- 2
Add shallots and cook, stirring often, until soft and fragrant, 3–4 minutes.
- 3
Add garlic and stir constantly until you smell it, about 30 seconds.
- 4
Dissolve tamarind paste in 2 tbsp warm water, then pour into the pot and stir well.
- 5
Add potatoes, green beans, and broth. Bring to a simmer over medium heat.
- 6
Simmer uncovered for 15 minutes until potatoes are nearly tender.
- 7
Stir in corn and simmer 3 minutes longer until corn is tender.
- 8
Add greens and stir until wilted, about 1 minute.
- 9
Taste and adjust salt and pepper. Serve in bowls with the broth.
Tools you’ll need
- large pot (at least 4 quarts)
- cutting board
- knife
- wooden spoon or ladle
- small bowl (for dissolving tamarind)
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