Heart-Healthy Sayur Lodeh
Transport your taste buds to the vibrant flavors of Southeast Asia with this Heart-Healthy Sayur Lodeh! A nutritious twist on the classic Indonesian comfort dish, this vegetable-packed curry features crisp green beans, tender carrots, eggplant, and cabbage simmered in a fragrant blend of aromatic spices, lemongrass, and creamy light coconut milk. Protein-rich tofu makes it a wholesome, satisfying meal while using low-sodium vegetable broth and extra virgin olive oil ensures it's perfect for those seeking a heart-healthy option. Brightened with lime juice and fresh cilantro, this quick and easy recipe is ready in under an hour and ideal for busy weeknights or cozy weekends. Serve this vegan-friendly creation with steamed rice or enjoy it solo as a warming, nutrient-rich soup.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 medium shallots
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 lemongrass stalk
- 1 medium red chili
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon ground cumin
- 4 cups low-sodium vegetable broth
- 1 cup light coconut milk
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 medium carrot, sliced
- 2 cups cabbage, roughly chopped
- 1 small eggplant, diced
- 8 ounces tofu, firm, cubed
- 1 tablespoon lime juice
- 0.5 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the aromatic base. Peel and thinly slice the shallots and garlic. Peel and grate the ginger. Smash the lemongrass stalk with the back of a knife to release its flavors and slice it into large pieces. Slice the red chili.
Heat the olive oil in a large pot over medium heat. Add the shallots, garlic, ginger, lemongrass, and chili. Sauté until the mixture is fragrant and the shallots are translucent, about 4-5 minutes.
Stir in the turmeric, coriander, and cumin, and cook for another minute until the spices are well incorporated.
Add the vegetable broth and bring it to a simmer. Stir in the green beans, carrot, cabbage, and eggplant. Cover the pot and let the vegetables cook for about 10 minutes, or until they are tender.
Gently stir in the coconut milk and tofu. Let everything simmer for an additional 10 minutes. Ensure the coconut milk does not boil to maintain its creamy texture.
Add the lime juice, and let the soup simmer for another 5 minutes to allow the flavors to meld together.
Before serving, remove the pieces of lemongrass. Stir in the chopped cilantro and season with salt and pepper to taste.
Serve hot in bowls, and garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 37.4 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1956 mg | 150% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3438 mg | 73% | |
*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.
