Sayur Lodeh

Sayur Lodeh is a comforting and vibrant Indonesian vegetable curry simmered in a rich, aromatic coconut milk broth. Packed with tender chayote, carrots, green beans, cabbage, eggplant, and protein-rich tofu and tempeh, this dish is a wholesome and satisfying meal. Fragrant spices like lemongrass, galangal, turmeric, and candlenuts infuse the broth with layers of bold, exotic flavor, while a touch of palm sugar balances it all with subtle sweetness. Perfect for vegetarians and vegans, Sayur Lodeh is traditionally served with steamed rice, making it a hearty and versatile option for lunch or dinner. Ready in just an hour, this one-pot dish is ideal for anyone looking to explore the authentic taste of Indonesian cuisine.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 ml coconut milk
• 600 ml water
• 2 medium chayote squash
• 2 medium carrot
• 200 grams green beans
• 150 grams cabbage
• 1 medium eggplant
• 200 grams tofu
• 200 grams tempeh
• 5 cloves shallots
• 3 cloves garlic
• 3 pieces candlenuts
• 1 stalk lemongrass
• 2 slices galangal
• 2 pieces bay leaves
• 1 teaspoon turmeric powder
• 2 teaspoons salt
• 1 tablespoon palm sugar
• 2 tablespoons cooking oil

Directions

Step 1

Prepare and cut all vegetables: peel and cut chayote into bite-sized pieces; peel and slice carrots into rounds; trim and cut green beans into 2-inch lengths; chop cabbage; cube the eggplant.

Step 2

Cut tofu and tempeh into 1-inch cubes.

Step 3

In a blender or food processor, blend shallots, garlic, and candlenuts into a smooth paste.

Step 4

Heat cooking oil in a large pot over medium heat. Add the blended spice paste and stir-fry for about 2-3 minutes until fragrant.

Step 5

Add lemongrass, galangal, bay leaves, and turmeric powder to the pot, stirring for another minute to release their aroma.

Step 6

Pour in coconut milk and water. Stir well to combine and bring to a simmer.

Step 7

Once simmering, add the chayote, carrots, green beans, cabbage, eggplant, tofu, and tempeh. Stir to distribute evenly in the broth.

Step 8

Season the stew with salt and palm sugar. Stir well and continue to simmer uncovered for about 20-25 minutes until vegetables are tender.

Step 9

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

Step 10

Remove from heat and discard the bay leaves, lemongrass, and galangal slices.

Step 11

Serve hot with steamed rice.

Nutrition Facts

Serving size	(2938.4g)

Amount per serving	% Daily Value*
Calories	1697.8

Total Fat 81.6g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 5818.1mg	0%
Total Carbohydrate 182.1g	0%
Dietary Fiber 42.5g	0%
Total Sugars 84.9g
Protein 90.4g	0%

Vitamin D 0IU	0%
Calcium 1356.9mg	0%
Iron 29.3mg	0%
Potassium 5192.3mg	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: 40.3%

Protein: 19.8%

Carbs: 39.9%