Gluten-Free Sayur Lodeh
Discover the vibrant flavors of **Gluten-Free Sayur Lodeh**, a nourishing Indonesian vegetable stew packed with wholesome ingredients and aromatic spices. This gluten-free version of the traditional dish pairs creamy coconut milk with fresh vegetables like carrots, green beans, eggplant, and cabbage, alongside protein-rich tofu and tempeh for a satisfying and nutrient-dense meal. Infused with fragrant coriander, cumin, lemongrass, and galangal, each spoonful bursts with rich Southeast Asian flair. Ready in just 45 minutes, this hearty stew is perfect served over steamed rice or enjoyed on its own, making it an ideal choice for a gluten-free, dairy-free, and plant-based dinner that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 600 ml Water
- 200 g Firm tofu, cubed
- 1 medium Carrot, sliced
- 150 g Green beans, trimmed and cut into 2-inch pieces
- 100 g Cabbage, roughly chopped
- 1 small Eggplant, cubed
- 100 g Tempeh, cubed
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 inch Galangal, sliced
- 1 whole Lemongrass stalk, bruised
- 2 leaves Bay leaves
- 3 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Red chili, sliced (optional)
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Oil
Instructions
Prepare all the vegetables by slicing the carrot, trimming and cutting the green beans, chopping the cabbage, and cubing the eggplant and tofu.
In a large pot, heat the oil over medium heat. Add the shallots and garlic, and sauté until the shallots are translucent.
Add the coriander seeds, cumin seeds, and turmeric powder, and stir for about 1 minute until fragrant.
Add the galangal, bruised lemongrass, bay leaves, and if using, the red chili. Cook for another 1-2 minutes.
Pour in the coconut milk and water, stirring to combine with the spices.
Add the tofu, tempeh, carrot, green beans, cabbage, and eggplant to the pot. Stir to coat the vegetables in the coconut milk mixture.
Season with salt and sugar, and bring the mixture to a simmer.
Cook for about 20-25 minutes or until the vegetables are tender but not mushy.
Adjust seasoning to taste, then remove from heat.
Serve hot with steamed rice or as a standalone dish. Enjoy your delicious and gluten-free Sayur Lodeh!
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 55.7 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1787 mg | 137% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2782 mg | 59% | |
*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.
