Nut-Free Sayur Lodeh
Delight in the comforting flavors of *Nut-Free Sayur Lodeh*, a fragrant Indonesian vegetable stew that’s perfect for those with nut allergies. This vibrant dish features a medley of tender cabbage, carrots, eggplant, and yardlong beans simmered in a creamy coconut milk broth infused with aromatic galangal, lemongrass, and kaffir lime leaves. A dash of fresh turmeric adds a golden hue, while tofu cubes provide protein-packed richness. With a balance of savory, spicy, and slightly sweet flavors from shallots, red chili, and palm sugar, this nut-free version of the traditional Sayur Lodeh pairs beautifully with steamed rice and comes together in just about an hour. Perfectly spiced and completely plant-based, it’s an irresistible addition to any dinner table.
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Ingredients
- 400 ml Coconut milk
- 400 ml Water
- 5 cm Galangal, sliced
- 2 stalks Lemongrass, bruised and cut into 4 pieces
- 3 leaves Kaffir lime leaves
- 1 teaspoon Turmeric, fresh and grated
- 200 grams Cabbage, chopped
- 2 medium Carrots, sliced
- 1 medium Eggplant, cubed
- 100 grams Yardlong beans, cut into 5 cm pieces
- 200 grams Firm tofu, cubed
- 4 medium Shallots, chopped
- 3 cloves Garlic, minced
- 2 medium Red chili, sliced
- 1 teaspoon Salt
- 1 tablespoon Palm sugar
- 2 tablespoons Cooking oil
Directions
Step 1
Heat the cooking oil in a large pot over medium heat.
Step 2
Add chopped shallots, minced garlic, and sliced red chili to the pot. Sauté until the shallots are translucent and fragrant, about 3-4 minutes.
Step 3
Add the turmeric, lemongrass, galangal, and kaffir lime leaves to the pot. Stir for 1-2 minutes until the spices are aromatic.
Step 4
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Step 5
Add the carrots and cubed eggplant to the pot. Cook for about 10 minutes or until they are partially tender.
Step 6
Introduce the chopped cabbage and yardlong beans to the stew, continuing to cook for another 5 minutes.
Step 7
Gently add the tofu cubes to the pot, taking care not to break them apart.
Step 8
Season with salt and palm sugar. Stir and adjust seasoning according to taste.
Step 9
Simmer the stew for an additional 10-15 minutes or until all the vegetables are tender and infused with the aromatic broth.
Step 10
Remove from heat and discard the galangal, lemongrass, and kaffir lime leaves before serving.
Step 11
Serve the Sayur Lodeh hot, accompanied by steamed rice.
Nutrition Facts
| Serving size | (1940.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1130.8 |
| Total Fat 47.0g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2633.4mg | 0% |
| Total Carbohydrate 145.8g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 76.7g | |
| Protein 45.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1753.1mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 3551.1mg | 0% |
Source of Calories