Vegan Sayur Usus
Experience the vibrant flavors of Indonesia with Vegan Sayur Usus, a delightful plant-based twist on the classic dish. This recipe showcases young jackfruit simmered in a rich, aromatic coconut milk-based curry infused with the zest of kaffir lime leaves, earthy turmeric, and the refreshing fragrance of galangal and lemongrass. A blend of shallots, garlic, and red chili peppers creates a bold spice paste that forms the foundation of this comforting and flavorful one-pot meal. Perfect for serving over steamed rice, its creamy texture and harmonious combination of spices offer a satisfying vegan option that captures the essence of traditional Indonesian cuisine. Ready in just an hour, this savory dish is an ideal choice for busy weeknights or cozy dinner gatherings.
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Recipe Information
Ingredients
- 500 grams young jackfruit
- 400 ml coconut milk
- 5 whole shallots
- 4 cloves garlic
- 3 whole red chili peppers
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 inches galangal
- 2 stalks lemongrass
- 4 leaves kaffir lime leaves
- 2 tablespoons oil
- 500 ml water
- 1 teaspoon salt
- 1 teaspoon brown sugar
Instructions
Drain and rinse the young jackfruit. Chop it into bite-sized pieces and set aside.
Peel and finely slice the shallots and garlic. Chop the red chili peppers.
Using a mortar and pestle or a food processor, grind the shallots, garlic, and red chili peppers into a fine paste.
In a large pot, heat the oil over medium heat. Add the spice paste and sauté for about 5 minutes until fragrant.
Add the turmeric powder and coriander powder to the pot, stirring to combine with the spice paste.
Crush the galangal and lemongrass stalks to release their flavors. Add them to the pot along with the kaffir lime leaves.
Add the chopped jackfruit into the pot, stirring to coat the pieces with the spice mixture.
Pour in the coconut milk and water. Stir well and bring to a simmer.
Lower the heat, cover the pot, and let it simmer for about 30 minutes, stirring occasionally until the jackfruit is tender.
Add salt and brown sugar, tasting and adjusting seasoning to your preference.
Remove the galangal and lemongrass stalks before serving.
Serve the Vegan Sayur Usus hot with steamed rice.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 140.3 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4422 mg | 94% | |
*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.
