Low Fat Sayur Lodeh

Give a wholesome twist to a cherished Indonesian classic with this Low Fat Sayur Lodeh recipe—an irresistible medley of vibrant vegetables and tofu bathed in a light, aromatic low-fat coconut milk broth. Packed with nutrient-rich ingredients like carrots, green beans, eggplant, cabbage, and bold herbal notes of lemongrass, lime leaves, and galangal, this comforting dish delivers all the traditional flavors you love, but with fewer calories. Ready in under an hour, this easy-to-make vegetarian stew is perfect for healthy weeknight dinners and pairs beautifully with steamed rice. Whether you're exploring Southeast Asian cuisine or looking for a plant-based, heart-healthy dish, this lightened-up Sayur Lodeh is sure to become a favorite.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 ml low-fat coconut milk
• 300 ml water
• 2 medium carrot
• 150 g green beans
• 1 small eggplant
• 300 g cabbage
• 200 g firm tofu
• 4 pieces shallots
• 3 cloves garlic
• 2 pieces red chili
• 1 teaspoon turmeric powder
• 2 cm piece galangal
• 1 stalk lemongrass
• 3 leaves lime leaves
• 1 teaspoon salt
• 1 teaspoon palm sugar
• 1 light spray vegetable oil spray

Directions

Step 1

Rinse and drain the firm tofu, cut into small cubes, and set aside.

Step 2

Peel and slice the carrots into thin rounds.

Step 3

Trim the green beans and cut them into 2-inch pieces.

Step 4

Chop the eggplant into bite-sized chunks.

Step 5

Slice the cabbage into strips about 1-inch wide.

Step 6

Finely slice the shallots, garlic, and red chili. These will form the base aromatic paste.

Step 7

Using a light spray of vegetable oil, sauté the shallots, garlic, and chili in a large pot over medium heat until fragrant, about 2-3 minutes.

Step 8

Add the turmeric powder, peeled and crushed galangal, and lightly bruised lemongrass stalk to the pot.

Step 9

Pour in the low-fat coconut milk and water, stirring gently to combine.

Step 10

Bring the mixture to a boil, then reduce to a simmer for 5 minutes, allowing the flavors to meld.

Step 11

Add the lime leaves, carrot slices, green beans, eggplant, cabbage strips, and tofu cubes to the pot.

Step 12

Season with salt and palm sugar, stirring to mix.

Step 13

Cover the pot partially and let the stew simmer for approximately 15 minutes or until the vegetables are tender but still hold their shape.

Step 14

Taste and adjust the seasoning with additional salt or palm sugar as needed.

Step 15

Once cooked, remove galangal, lemongrass, and lime leaves before serving.

Step 16

Serve hot with cooked rice or as a standalone stew.

Nutrition Facts

Serving size	(2026.8g)

Amount per serving	% Daily Value*
Calories	696.2

Total Fat 18.5g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3152.2mg	0%
Total Carbohydrate 114.3g	0%
Dietary Fiber 32.8g	0%
Total Sugars 47.7g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 703.9mg	0%
Iron 17.2mg	0%
Potassium 3396.5mg	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: 21.5%

Protein: 19.5%

Carbs: 59.0%