Low Sodium Sayur Lodeh

Savor the comforting flavors of Southeast Asia with Low Sodium Sayur Lodeh, a vibrant Indonesian vegetable curry that's both heart-healthy and deeply satisfying. Crafted with creamy coconut milk, fresh vegetables like cabbage, green beans, and eggplant, and protein-packed tofu, this dish delivers rich, aromatic flavors while keeping the sodium content in check. Enhanced with fragrant spices such as turmeric, lemongrass, and kaffir lime leaves, each spoonful bursts with exotic zest. Perfect for those seeking a lighter yet authentic twist on traditional Sayur Lodeh, this low-sodium recipe pairs beautifully with steamed rice for a wholesome, guilt-free meal. Easy to prepare in under an hour, it's a versatile and nutritious option for weeknight dinners or special occasions.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 ml coconut milk
• 500 ml water
• 200 g cabbage, sliced
• 150 g green beans, trimmed and cut into 2-inch pieces
• 1 large carrot, sliced
• 1 medium eggplant, cubed
• 200 g tofu, cubed
• 4 medium shallots, finely chopped
• 3 garlic cloves, minced
• 1 lemongrass stalk, bruised
• 1 inch galangal, sliced
• 3 kaffir lime leaves
• 2 bay leaves
• 1 teaspoon turmeric powder
• 1 red chili, sliced (optional)
• 0.5 teaspoon freshly ground black pepper
• 200 ml low sodium vegetable broth
• 2 tablespoons oil for sautéing

Directions

Step 1

Heat the oil in a large pot over medium heat.

Step 2

Add the shallots and garlic, sautéing until fragrant and slightly golden, about 3 minutes.

Step 3

Stir in the lemongrass, galangal, kaffir lime leaves, and bay leaves, cooking for another 2 minutes.

Step 4

Add the turmeric powder and sliced red chili (if using), mixing well.

Step 5

Pour in the coconut milk, water, and low sodium vegetable broth, stirring to combine.

Step 6

Bring the mixture to a gentle simmer.

Step 7

Add the cabbage, green beans, carrot, and eggplant to the pot, cooking for about 10 minutes until the vegetables are tender.

Step 8

Gently stir in the tofu, ensuring it is evenly coated with the coconut mixture.

Step 9

Simmer for an additional 5 minutes, allowing the flavors to meld.

Step 10

Season with freshly ground black pepper to taste, adjusting according to preference.

Step 11

Remove the lemongrass, galangal, and kaffir lime leaves before serving.

Step 12

Serve hot alongside steamed rice, if desired.

Nutrition Facts

Serving size	(2092.4g)

Amount per serving	% Daily Value*
Calories	990.3

Total Fat 46.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 349.3mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 27.4g	0%
Total Sugars 60.9g
Protein 44.9g	0%

Vitamin D 0IU	0%
Calcium 1051.7mg	0%
Iron 18.3mg	0%
Potassium 3030.3mg	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: 39.2%

Protein: 17.0%

Carbs: 43.9%