Soy-Free Sayur Lodeh
Experience the vibrant flavors of Southeast Asia with Soy-Free Sayur Lodeh—an aromatic vegetable coconut curry that's both comforting and allergen-friendly. This soy-free twist on the traditional Indonesian dish is packed with nutrient-rich veggies like eggplant, green beans, cabbage, and zucchini, all simmered to tender perfection in a fragrant broth infused with galangal, lemongrass, kaffir lime leaves, and turmeric. Finished with creamy coconut milk, zesty lime juice, and topped with fresh basil and red chili peppers, this wholesome creation is a celebration of bold, refreshing flavors. Ready in just an hour and perfect for pairing with steamed rice or noodles, it's the ideal plant-based meal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 Shallots, sliced
- 3 Garlic cloves, minced
- 2 inches Galangal, sliced
- 1 stalk Lemongrass, bruised and knotted
- 5 Kaffir lime leaves
- 1 teaspoon Turmeric powder
- 1 Carrot, sliced
- 1 Eggplant, cubed
- 150 grams Green beans, cut into 2-inch pieces
- 300 grams Cabbage, roughly chopped
- 1 Sweet corn, cut into rounds
- 1 Zucchini, sliced
- 400 ml Coconut milk
- 800 ml Vegetable broth
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Lime juice
- 2 Red chili peppers, sliced
- 1 handful Fresh basil leaves, for garnish
Instructions
Heat coconut oil in a large pot over medium heat.
Add the sliced shallots and minced garlic, stirring occasionally until fragrant and shallots become translucent.
Introduce the sliced galangal, bruised lemongrass, and kaffir lime leaves. Stir well to release their aroma.
Add the turmeric powder and stir, ensuring all aromatics are well-combined.
Incorporate carrots and eggplant, mixing them into the aromatic mixture for about 2 minutes.
Pour in the vegetable broth, and bring the mixture to a gentle simmer.
Incorporate the green beans, cabbage, sweet corn, and zucchini. Cook for about 10-15 minutes until the vegetables are tender yet still vibrant.
Reduce the heat and stir in the coconut milk, salt, and sugar. Allow the lodeh to simmer gently for an additional 10 minutes.
Remove from heat and add the lime juice, stirring to combine and balance flavors.
Garnish with sliced red chili peppers and fresh basil leaves before serving.
Serve hot with steamed rice or rice noodles.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 110.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6171 mg | 131% | |
*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.
