Vegan Sayur Lodeh
Vegan Sayur Lodeh is a vibrant, plant-based twist on the traditional Indonesian vegetable coconut curry. Packed with colorful vegetables like cabbage, eggplant, green beans, and carrots, and enriched with silky cubes of tofu, this hearty dish is simmered in a flavorful broth of coconut milk and aromatic spices, including lemongrass, galangal, turmeric, and coriander. Sweet soy sauce adds a delightful touch of depth, while bay leaves infuse earthy notes into every spoonful. Ready in under an hour and perfect for pairing with steamed rice or rice noodles, this dish offers an authentic taste of Indonesia in a vegan-friendly package sure to delight both newcomers and seasoned fans of Southeast Asian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 units Shallots, finely chopped
- 3 units Garlic cloves, minced
- 2 units Red chili peppers, chopped
- 1 inch piece Galangal, peeled and sliced
- 1 unit Lemongrass stalk, bruised and chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 400 milliliters Coconut milk
- 500 milliliters Vegetable broth
- 200 grams Cabbage, chopped
- 1 medium Eggplant, diced
- 100 grams Green beans, cut into 2-inch pieces
- 1 large Carrot, sliced
- 300 grams Firm tofu, cubed
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 2 tablespoons Sweet soy sauce (Kecap Manis)
- 2 units Bay leaves
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped shallots, minced garlic, and chopped red chilies. Sauté until the shallots are translucent, about 2-3 minutes.
Add the sliced galangal and chopped lemongrass to the pot and cook for another minute until fragrant.
Stir in the coriander powder and turmeric powder, allowing the spices to blend with the other ingredients.
Pour in the coconut milk and vegetable broth, stirring to combine the flavors.
Add the chopped cabbage, diced eggplant, sliced carrot, green beans, and tofu cubes to the pot.
Season with salt, sugar, and sweet soy sauce. Add the bay leaves.
Bring the mixture to a gentle boil, then reduce the heat to a simmer and cover the pot.
Simmer for about 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well integrated.
Adjust seasoning if needed, remove bay leaves and serve hot with steamed rice or rice noodles.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 84.0 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2456 mg | 189% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3737 mg | 80% | |
*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.
