Vegetarian Gudeg
Experience the rich, aromatic flavors of Indonesia with this Vegetarian Gudeg recipe, a plant-based twist on the beloved traditional dish. Made with tender young jackfruit simmered in luscious coconut milk and infused with palm sugar, candlenuts, tamarind, and a medley of fragrant spices, this dish delivers the perfect balance of sweetness and earthiness. Slow-cooked to perfection, the jackfruit takes on a deep brown color and a melt-in-your-mouth texture, soaking up the bold flavors of galangal, lime leaves, and bay leaves. Ready in under three hours, this recipe is ideal for a cozy dinner at home or a celebration of Indonesian cuisine. Pair it with steamed rice for an authentic, vegetarian-friendly meal that’s packed with flavor. Perfect keywords for SEO: vegetarian gudeg recipe, Indonesian jackfruit curry, plant-based gudeg, traditional Indonesian dish.
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Recipe Information
Ingredients
- 1 kg young jackfruit
- 400 ml coconut milk
- 100 g palm sugar
- 6 pieces shallots
- 4 pieces garlic cloves
- 1 tsp coriander seeds
- 5 pieces candlenuts
- 2 slices galangal
- 3 pieces bay leaves
- 3 pieces lime leaves
- 2 tsp salt
- 1 tbsp tamarind paste
- 500 ml water
Instructions
Prepare the young jackfruit by removing any seeds and cutting it into bite-sized chunks.
In a blender or mortar and pestle, grind the shallots, garlic, coriander seeds, and candlenuts into a smooth paste.
In a large pot, combine the spice paste, galangal, bay leaves, lime leaves, salt, tamarind paste, and water. Mix well to ensure the flavors combine.
Add the jackfruit chunks into the pot and stir until they are well coated in the spice mix.
Pour in the coconut milk and add the palm sugar. Stir to dissolve the sugar.
Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot.
Let the gudeg simmer for about 2.5 hours, stirring occasionally to prevent sticking and ensure even cooking. The jackfruit should take on a deep brown color and the liquid should reduce significantly, leaving a thick, flavorful sauce.
Once the gudeg is cooked, adjust the seasoning as necessary. You can add more salt or sugar to suit your taste.
Serve the gudeg warm, ideally accompanied by steamed rice and other traditional Indonesian side dishes.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 424.6 g | 154% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 341.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 7013 mg | 149% | |
*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.
