Dairy-Free Sayur Lodeh

Indulge in the comforting flavors of Southeast Asia with this Dairy-Free Sayur Lodeh—a vibrant, plant-based take on a traditional Indonesian vegetable curry. Infused with fragrant spices like turmeric, coriander, and garlic, and enriched with creamy coconut milk, this dish combines tofu with a colorful medley of green beans, carrots, cabbage, and eggplant for a hearty, wholesome meal. Lemongrass, kaffir lime leaves, and galangal add authentic aromatic depth, while a simmering technique allows the flavors to meld beautifully. Perfect served over steamed rice, this recipe is not only vegan but also rich in bold, zesty flavors that will transport your taste buds to tropical bliss. Making it in just under an hour, it's a nutritious and satisfying dairy-free dinner option.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 ml coconut milk
• 500 ml water
• 2 lemongrass stalks
• 4 kaffir lime leaves
• 2 bay leaves
• 2 slices galangal
• 3 garlic cloves
• 6 shallots
• 3 red chilies
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 3 tbsp vegetable oil
• 300 g firm tofu, cubed
• 200 g green beans, cut into 2-inch pieces
• 1 carrot, sliced
• 200 g cabbage, chopped
• 1 eggplant, chopped
• 1 tsp salt
• 1 tsp sugar

Directions

Step 1

Begin by preparing the spice paste: Peel the garlic cloves and shallots. Chop the red chilies, then combine with garlic, shallots, ground coriander, and turmeric powder in a blender or food processor. Blend to a smooth paste with a little water if necessary.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the spice paste and cook for 3-5 minutes until fragrant.

Step 3

Bruise the lemongrass stalks by gently crushing them with the back of a knife. Add the lemongrass, kaffir lime leaves, bay leaves, and galangal slices to the pot. Stir and cook for another 2 minutes.

Step 4

Add the cubed tofu to the pot, stirring gently to coat with the spices.

Step 5

Pour in the coconut milk and water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Step 6

Add the green beans, carrot slices, cabbage, and eggplant to the pot. Stir to combine, then cover and let cook for 10-15 minutes or until the vegetables are tender.

Step 7

Season with salt and sugar, adjusting to taste. Allow another 5 minutes of simmering to meld the flavors.

Step 8

Remove from heat and let it sit covered for a couple of minutes before serving.

Step 9

Serve hot with steamed rice, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(2355.8g)

Amount per serving	% Daily Value*
Calories	1499.6

Total Fat 67.0g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 2644.1mg	0%
Total Carbohydrate 185.9g	0%
Dietary Fiber 38.1g	0%
Total Sugars 80.1g
Protein 67.8g	0%

Vitamin D 0IU	0%
Calcium 2575.4mg	0%
Iron 29.8mg	0%
Potassium 5254.2mg	0%

*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.

Source of Calories

Fat: 37.3%

Protein: 16.8%

Carbs: 46.0%