Nut-Free Sayur Lodeh
Discover the vibrant flavors of Indonesian cuisine with this Nut-Free Sayur Lodeh recipe, a delightful twist on the traditional vegetable stew. Made with creamy coconut milk, earthy turmeric, aromatic lemongrass, and galangal, this nut-free version is perfect for those with dietary restrictions while retaining the authentic taste of this beloved dish. Packed with hearty vegetables like cabbage, eggplant, carrots, and yardlong beans, along with protein-rich tofu, this wholesome stew is both nutritious and satisfying. Easy to prepare in under an hour, this gluten-free and vegan-friendly recipe pairs beautifully with steamed rice for a comforting meal that’s brimming with tropical flavors. Perfect for weeknight dinners or special occasions, Nut-Free Sayur Lodeh offers an irresistible way to explore Southeast Asian cuisine without compromising on flavor.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 400 ml Water
- 5 cm Galangal, sliced
- 2 stalks Lemongrass, bruised and cut into 4 pieces
- 3 leaves Kaffir lime leaves
- 1 teaspoon Turmeric, fresh and grated
- 200 grams Cabbage, chopped
- 2 medium Carrots, sliced
- 1 medium Eggplant, cubed
- 100 grams Yardlong beans, cut into 5 cm pieces
- 200 grams Firm tofu, cubed
- 4 medium Shallots, chopped
- 3 cloves Garlic, minced
- 2 medium Red chili, sliced
- 1 teaspoon Salt
- 1 tablespoon Palm sugar
- 2 tablespoons Cooking oil
Instructions
Heat the cooking oil in a large pot over medium heat.
Add chopped shallots, minced garlic, and sliced red chili to the pot. Sauté until the shallots are translucent and fragrant, about 3-4 minutes.
Add the turmeric, lemongrass, galangal, and kaffir lime leaves to the pot. Stir for 1-2 minutes until the spices are aromatic.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the carrots and cubed eggplant to the pot. Cook for about 10 minutes or until they are partially tender.
Introduce the chopped cabbage and yardlong beans to the stew, continuing to cook for another 5 minutes.
Gently add the tofu cubes to the pot, taking care not to break them apart.
Season with salt and palm sugar. Stir and adjust seasoning according to taste.
Simmer the stew for an additional 10-15 minutes or until all the vegetables are tender and infused with the aromatic broth.
Remove from heat and discard the galangal, lemongrass, and kaffir lime leaves before serving.
Serve the Sayur Lodeh hot, accompanied by steamed rice.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 76.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1753 mg | 135% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3551 mg | 76% | |
*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.
