Low Sodium Sayur Lodeh
Discover a healthier twist on traditional Indonesian comfort food with our Low Sodium Sayur Lodeh recipe. This vibrant vegetable stew features a medley of fresh ingredients, including cabbage, green beans, carrot, eggplant, and protein-packed tofu, all simmered in a rich coconut milk and low-sodium vegetable broth base. Aromatic spices like turmeric, lemongrass, galangal, and kaffir lime leaves infuse the dish with authentic Southeast Asian flavors, while garlic and shallots add depth. Perfect for anyone looking to enjoy a heartwarming meal with reduced sodium content, this delightful stew pairs beautifully with steamed rice for a wholesome dinner. Ready in just 50 minutes, it’s an easy and nutritious option for cozy family meals or entertaining guests.
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Recipe Information
Ingredients
- 400 ml coconut milk
- 500 ml water
- 200 g cabbage, sliced
- 150 g green beans, trimmed and cut into 2-inch pieces
- 1 large carrot, sliced
- 1 medium eggplant, cubed
- 200 g tofu, cubed
- 4 medium shallots, finely chopped
- 3 garlic cloves, minced
- 1 lemongrass stalk, bruised
- 1 inch galangal, sliced
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon turmeric powder
- 1 red chili, sliced (optional)
- 0.5 teaspoon freshly ground black pepper
- 200 ml low sodium vegetable broth
- 2 tablespoons oil for sautéing
Instructions
Heat the oil in a large pot over medium heat.
Add the shallots and garlic, sautéing until fragrant and slightly golden, about 3 minutes.
Stir in the lemongrass, galangal, kaffir lime leaves, and bay leaves, cooking for another 2 minutes.
Add the turmeric powder and sliced red chili (if using), mixing well.
Pour in the coconut milk, water, and low sodium vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer.
Add the cabbage, green beans, carrot, and eggplant to the pot, cooking for about 10 minutes until the vegetables are tender.
Gently stir in the tofu, ensuring it is evenly coated with the coconut mixture.
Simmer for an additional 5 minutes, allowing the flavors to meld.
Season with freshly ground black pepper to taste, adjusting according to preference.
Remove the lemongrass, galangal, and kaffir lime leaves before serving.
Serve hot alongside steamed rice, if desired.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 60.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1052 mg | 81% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3030 mg | 64% | |
*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.
