Vegetarian Sayur Lodeh
Vegetarian Sayur Lodeh is a delightful plant-based twist on the traditional Indonesian vegetable coconut milk stew, offering an explosion of aromatic spices and creamy textures. This dish features a vibrant medley of nutritious vegetables like carrots, green beans, cabbage, and bamboo shoots, complemented by hearty tofu cubes for added substance. Infused with fragrant ingredients such as galangal, lemongrass, bay leaves, and a homemade spice paste of garlic, shallots, turmeric, and coriander, every bite is rich with authentic Southeast Asian flavors. Quick to prepare and ready in under an hour, this comforting recipe pairs perfectly with steamed rice or chewy lontong rice cakes, making it a wholesome, dairy-free meal option for those craving exotic cuisine. Whether you’re looking for a vegan-friendly Indonesian recipe or simply a flavorful vegetable stew, Vegetarian Sayur Lodeh is sure to become a favorite in your kitchen! Perfect for weeknight dinners or serving a crowd, it's the taste of Indonesia in every spoonful.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 500 ml Water
- 1 medium Carrot
- 150 g Green beans
- 250 g Cabbage
- 200 g Firm tofu
- 100 g Bamboo shoots
- 2 medium Red chili
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 3 cloves Garlic
- 5 small Shallots
- 1 inch Galangal
- 2 leaves Bay leaves
- 1 stalk Lemongrass
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Cooking oil
Instructions
Prepare the ingredients by cutting the carrot into thin slices, trimming and cutting the green beans into 2-inch pieces, slicing the cabbage into bite-sized pieces, cutting the tofu into cubes, and finely chopping the red chilies.
Peel and chop the garlic and shallots. Peel and slice the galangal, and bruise the lemongrass by lightly crushing it with the back of a knife.
In a blender, add the garlic, shallots, coriander powder, turmeric powder, red chilies, and 2 tablespoons of water. Blend until you get a smooth paste.
Heat 2 tablespoons of cooking oil in a large saucepan over medium heat. Add the spice paste and sauté for 2-3 minutes until fragrant.
Add the galangal slices, bay leaves, and lemongrass stalk to the pan. Stir and cook for another minute.
Pour in the coconut milk and water, and bring to a simmer.
Add the carrot slices, bamboo shoots, green beans, and tofu cubes. Cook for about 10 minutes.
Add the cabbage to the pot and cook for another 5-7 minutes until all the vegetables are tender.
Season the Sayur Lodeh with salt and sugar, adjusting to taste.
Serve hot with steamed rice or lontong rice cakes. Enjoy your comforting and flavorful vegetarian Sayur Lodeh!
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2178 mg | 95% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 56.5 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1686 mg | 130% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2292 mg | 49% | |
*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.
