Sayur Lodeh Malaysian Vegetable Curry Crock Pot
Dive into the comforting, aromatic flavors of Southeast Asia with this Sayur Lodeh Malaysian Vegetable Curry, crafted effortlessly in a crock pot. This vibrant, plant-based dish combines tender cabbage, carrots, eggplant, green beans, and hearty cubes of tofu, simmered to perfection in a fragrant coconut milk broth infused with turmeric, coriander, and earthy cumin. Signature ingredients like lemongrass, kaffir lime leaves, and red chili (optional for a kick of heat) elevate this classic Malaysian curry to a new level of flavor complexity. With just 20 minutes of prep and the ease of slow cooking, this recipe is perfect for busy weeknights or leisurely meals. Enjoy this wholesome, nutrient-packed curry with a steaming side of rice for a satisfying and authentic dining experience.
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Recipe Information
Ingredients
- 2 cups Cabbage
- 2 medium, sliced Carrots
- 1 medium, cubed Eggplant
- 2 cups, trimmed and cut into 2-inch pieces Green beans
- 8 ounces, cubed Firm tofu
- 2 cups Coconut milk
- 1 cup Vegetable stock
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 bruised Lemongrass stalks
- 4 Kaffir lime leaves
- 4 small, finely chopped Shallots
- 3 cloves, minced Garlic
- 2 medium, sliced (optional) Red chili
- 2 tablespoons Cooking oil
- 1 teaspoon (or to taste) Salt
- 1 teaspoon Sugar
Instructions
Prepare the vegetables: slice the carrots, cube the eggplant, and cut the green beans into 2-inch pieces.
Heat 2 tablespoons of cooking oil in a skillet over medium heat. Sauté the shallots, garlic, and red chili until aromatic, about 2-3 minutes.
Add the turmeric powder, coriander powder, and cumin powder to the skillet. Stir-fry for another minute to toast the spices.
Transfer the sautéed mixture to the crock pot.
Add the cabbage, carrots, eggplant, green beans, and tofu to the crock pot.
Bruise the lemongrass stalks by gently smashing them with the back of a knife, then add them to the crock pot along with the kaffir lime leaves.
Pour the coconut milk and vegetable stock into the crock pot, and stir gently to combine.
Add 1 teaspoon of salt and 1 teaspoon of sugar. Stir lightly to distribute the seasoning.
Cover the crock pot with the lid and cook on low for 5 hours, or until the vegetables are tender and the flavors are well combined.
Taste and adjust seasoning with more salt if necessary.
Remove the lemongrass stalks and kaffir lime leaves before serving. Serve hot with steamed rice.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 94.5 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4849 mg | 103% | |
*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.
