Dairy-Free Sayur Lodeh
Experience the vibrant flavors of Southeast Asia with this Dairy-Free Sayur Lodeh, a plant-based twist on the classic Indonesian vegetable curry. Packed with aromatic spices like lemongrass, kaffir lime leaves, and galangal, this comforting dish features tender tofu cubes and an array of fresh vegetables including green beans, carrots, cabbage, and eggplant, all simmered to perfection in a creamy coconut milk broth. The spice paste, made fresh with garlic, shallots, red chilies, coriander, and turmeric, lends a delightful depth to the dish, while the dairy-free preparation ensures it's suitable for vegans and those with dietary restrictions. Ready in under an hour and perfect for pairing with steamed rice, this wholesome yet flavorful curry is an ideal choice for a family dinner or impressing guests with an authentic Indonesian recipe.
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Recipe Information
Ingredients
- 400 ml coconut milk
- 500 ml water
- 2 lemongrass stalks
- 4 kaffir lime leaves
- 2 bay leaves
- 2 slices galangal
- 3 garlic cloves
- 6 shallots
- 3 red chilies
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 3 tbsp vegetable oil
- 300 g firm tofu, cubed
- 200 g green beans, cut into 2-inch pieces
- 1 carrot, sliced
- 200 g cabbage, chopped
- 1 eggplant, chopped
- 1 tsp salt
- 1 tsp sugar
Instructions
Begin by preparing the spice paste: Peel the garlic cloves and shallots. Chop the red chilies, then combine with garlic, shallots, ground coriander, and turmeric powder in a blender or food processor. Blend to a smooth paste with a little water if necessary.
Heat the vegetable oil in a large pot over medium heat. Add the spice paste and cook for 3-5 minutes until fragrant.
Bruise the lemongrass stalks by gently crushing them with the back of a knife. Add the lemongrass, kaffir lime leaves, bay leaves, and galangal slices to the pot. Stir and cook for another 2 minutes.
Add the cubed tofu to the pot, stirring gently to coat with the spices.
Pour in the coconut milk and water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Add the green beans, carrot slices, cabbage, and eggplant to the pot. Stir to combine, then cover and let cook for 10-15 minutes or until the vegetables are tender.
Season with salt and sugar, adjusting to taste. Allow another 5 minutes of simmering to meld the flavors.
Remove from heat and let it sit covered for a couple of minutes before serving.
Serve hot with steamed rice, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 71.6 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1188 mg | 91% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5112 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
