Sayur Lodeh
Sayur Lodeh is a traditional Indonesian vegetable stew brimming with vibrant flavors and creamy decadence, thanks to its coconut milk-based broth. Packed with nutrient-rich ingredients like chayote squash, carrots, green beans, cabbage, and eggplant, this dish offers a wholesome mix of textures complemented by tofu and tempeh for added protein. The aromatic blend of shallots, garlic, candlenuts, lemongrass, and galangal creates a fragrant foundation, while turmeric powder lends its signature golden hue. Simmered to perfection with hints of palm sugar and fresh spices, Sayur Lodeh is a comforting, dairy-free meal that's perfect for serving alongside a bowl of steamed rice. Whether you're exploring Southeast Asian cuisine or craving a hearty, veggie-packed stew, this recipe is a delicious way to dive into the rich flavors of Indonesia. Keywords: Sayur Lodeh recipe, Indonesian vegetable stew, coconut milk soup, vegan Indonesian dishes, Southeast Asian recipes.
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Recipe Information
Ingredients
- 400 ml coconut milk
- 600 ml water
- 2 medium chayote squash
- 2 medium carrot
- 200 grams green beans
- 150 grams cabbage
- 1 medium eggplant
- 200 grams tofu
- 200 grams tempeh
- 5 cloves shallots
- 3 cloves garlic
- 3 pieces candlenuts
- 1 stalk lemongrass
- 2 slices galangal
- 2 pieces bay leaves
- 1 teaspoon turmeric powder
- 2 teaspoons salt
- 1 tablespoon palm sugar
- 2 tablespoons cooking oil
Instructions
Prepare and cut all vegetables: peel and cut chayote into bite-sized pieces; peel and slice carrots into rounds; trim and cut green beans into 2-inch lengths; chop cabbage; cube the eggplant.
Cut tofu and tempeh into 1-inch cubes.
In a blender or food processor, blend shallots, garlic, and candlenuts into a smooth paste.
Heat cooking oil in a large pot over medium heat. Add the blended spice paste and stir-fry for about 2-3 minutes until fragrant.
Add lemongrass, galangal, bay leaves, and turmeric powder to the pot, stirring for another minute to release their aroma.
Pour in coconut milk and water. Stir well to combine and bring to a simmer.
Once simmering, add the chayote, carrots, green beans, cabbage, eggplant, tofu, and tempeh. Stir to distribute evenly in the broth.
Season the stew with salt and palm sugar. Stir well and continue to simmer uncovered for about 20-25 minutes until vegetables are tender.
Taste and adjust the seasoning as needed with more salt or palm sugar.
Remove from heat and discard the bay leaves, lemongrass, and galangal slices.
Serve hot with steamed rice.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 23.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1175 mg | 25% | |
*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.
