Gulai Sayur Collard Greens Curry Indonesian Style
Dive into the rich, aromatic flavors of Indonesia with this Gulai Sayur Collard Greens Curry. Combining tender collard greens with a creamy, spiced coconut milk broth, this dish is a plant-based delight packed with bold, traditional ingredients like turmeric, galangal, kaffir lime leaves, and lemongrass. A fragrant spice paste made from fresh shallots, garlic, candlenuts, and chilies sets the foundation for this comforting curry, while the sweetness of palm sugar balances its earthy, citrusy notes. Perfectly simmered until the greens are tender and infused with the sweet-spicy flavors, this gluten-free dish is best served with steamed rice for a wholesome, satisfying meal. Whether you're looking to explore global cuisines or elevate your vegetable game, this Indonesian-style curry is sure to impress your palate and your dinner guests alike.
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Recipe Information
Ingredients
- 500 grams Collard greens
- 400 ml Coconut milk
- 250 ml Water
- 5 pieces Shallots
- 4 pieces Garlic cloves
- 3 pieces Candlenuts (optional: substitute macadamia nuts)
- 3 pieces Red chilies
- 2 cm Fresh turmeric root (or 1 tsp ground turmeric)
- 2 cm Galangal (or ginger)
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 3 pieces Kaffir lime leaves
- 1 piece Lemongrass stalk
- 2 pieces Bay leaves
- 1 tbsp Palm sugar (or brown sugar)
- 1 tsp Salt
- 2 tbsp Vegetable oil
Instructions
Rinse the collard greens thoroughly and remove the tough stems. Slice the leaves into bite-sized pieces and set aside.
Prepare the spice paste by blending the shallots, garlic, candlenuts, red chilies, turmeric, galangal, coriander powder, and cumin powder into a smooth paste. Add a little water if necessary to aid blending.
Heat the vegetable oil in a large pot over medium heat. Add the spice paste and sauté for 3-5 minutes until fragrant and the oil starts to separate from the paste.
Bruise the lemongrass stalk by smashing it with the back of a knife to release its flavor. Add it to the pot along with the kaffir lime leaves and bay leaves. Stir well.
Pour in the coconut milk and water, stirring constantly to combine. Bring to a gentle simmer.
Add the palm sugar and salt to the pot. Stir until the sugar has dissolved.
Add the sliced collard greens to the simmering curry. Stir to coat the greens in the spiced coconut broth.
Cover the pot and let it cook for about 15 minutes on low heat, stirring occasionally, until the collard greens are tender and have absorbed the flavors.
Taste the curry and adjust the seasoning with more salt or palm sugar if needed.
Remove the lemongrass, kaffir lime leaves, and bay leaves before serving. Serve the Gulai Sayur hot with steamed rice.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 55.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1833 mg | 39% | |
*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.
