Low Fat Sayur Lodeh
Indulge in the lighter side of Indonesian cuisine with this flavorful Low Fat Sayur Lodeh recipe—a healthy twist on the traditional vegetable curry stew. Featuring vibrant veggies like carrots, green beans, eggplant, and cabbage simmered in creamy low-fat coconut milk, this dish is packed with nutrients and rich, aromatic flavors. A delicate blend of shallots, garlic, red chili, turmeric, and lemongrass creates the base for a fragrant broth, while lime leaves and galangal add authentic depth. Firm tofu adds a delightful protein boost, making this dish heartier and perfect for pairing with steamed rice or enjoying solo. Ready in just under an hour, this lighter yet satisfying Sayur Lodeh is ideal for those seeking a wholesome, guilt-free taste of Indonesia's culinary heritage.
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Recipe Information
Ingredients
- 400 ml low-fat coconut milk
- 300 ml water
- 2 medium carrot
- 150 g green beans
- 1 small eggplant
- 300 g cabbage
- 200 g firm tofu
- 4 pieces shallots
- 3 cloves garlic
- 2 pieces red chili
- 1 teaspoon turmeric powder
- 2 cm piece galangal
- 1 stalk lemongrass
- 3 leaves lime leaves
- 1 teaspoon salt
- 1 teaspoon palm sugar
- 1 light spray vegetable oil spray
Instructions
Rinse and drain the firm tofu, cut into small cubes, and set aside.
Peel and slice the carrots into thin rounds.
Trim the green beans and cut them into 2-inch pieces.
Chop the eggplant into bite-sized chunks.
Slice the cabbage into strips about 1-inch wide.
Finely slice the shallots, garlic, and red chili. These will form the base aromatic paste.
Using a light spray of vegetable oil, sauté the shallots, garlic, and chili in a large pot over medium heat until fragrant, about 2-3 minutes.
Add the turmeric powder, peeled and crushed galangal, and lightly bruised lemongrass stalk to the pot.
Pour in the low-fat coconut milk and water, stirring gently to combine.
Bring the mixture to a boil, then reduce to a simmer for 5 minutes, allowing the flavors to meld.
Add the lime leaves, carrot slices, green beans, eggplant, cabbage strips, and tofu cubes to the pot.
Season with salt and palm sugar, stirring to mix.
Cover the pot partially and let the stew simmer for approximately 15 minutes or until the vegetables are tender but still hold their shape.
Taste and adjust the seasoning with additional salt or palm sugar as needed.
Once cooked, remove galangal, lemongrass, and lime leaves before serving.
Serve hot with cooked rice or as a standalone stew.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 47.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3396 mg | 72% | |
*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.
