Soy-Free Sayur Lodeh

Dive into the comforting flavors of **Soy-Free Sayur Lodeh**, a vibrant twist on the classic Indonesian vegetable curry that’s both allergen-friendly and deeply satisfying. This hearty dish bursts with the rich aroma of lemongrass, galangal, and kaffir lime leaves, perfectly balanced with creamy coconut milk and a medley of tender vegetables like eggplant, cabbage, and zucchini. Free from soy but brimming with authentic Southeast Asian flavors, this recipe is ideal for those seeking a wholesome, plant-based meal. Ready in just an hour, it’s perfect served over steamed rice or rice noodles, making it a versatile and nourishing option for weeknight dinners or special occasions. Garnished with fresh basil and a touch of chili heat, this dish is as beautiful to look at as it is delicious to eat.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 4 Shallots, sliced
• 3 Garlic cloves, minced
• 2 inches Galangal, sliced
• 1 stalk Lemongrass, bruised and knotted
• 5 Kaffir lime leaves
• 1 teaspoon Turmeric powder
• 1 Carrot, sliced
• 1 Eggplant, cubed
• 150 grams Green beans, cut into 2-inch pieces
• 300 grams Cabbage, roughly chopped
• 1 Sweet corn, cut into rounds
• 1 Zucchini, sliced
• 400 ml Coconut milk
• 800 ml Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Lime juice
• 2 Red chili peppers, sliced
• 1 handful Fresh basil leaves, for garnish

Directions

Step 1

Heat coconut oil in a large pot over medium heat.

Step 2

Add the sliced shallots and minced garlic, stirring occasionally until fragrant and shallots become translucent.

Step 3

Introduce the sliced galangal, bruised lemongrass, and kaffir lime leaves. Stir well to release their aroma.

Step 4

Add the turmeric powder and stir, ensuring all aromatics are well-combined.

Step 5

Incorporate carrots and eggplant, mixing them into the aromatic mixture for about 2 minutes.

Step 6

Pour in the vegetable broth, and bring the mixture to a gentle simmer.

Step 7

Incorporate the green beans, cabbage, sweet corn, and zucchini. Cook for about 10-15 minutes until the vegetables are tender yet still vibrant.

Step 8

Reduce the heat and stir in the coconut milk, salt, and sugar. Allow the lodeh to simmer gently for an additional 10 minutes.

Step 9

Remove from heat and add the lime juice, stirring to combine and balance flavors.

Step 10

Garnish with sliced red chili peppers and fresh basil leaves before serving.

Step 11

Serve hot with steamed rice or rice noodles.

Nutrition Facts

Serving size	(2705.4g)

Amount per serving	% Daily Value*
Calories	1399.5

Total Fat 39.3g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4524.7mg	0%
Total Carbohydrate 245.2g	0%
Dietary Fiber 50.3g	0%
Total Sugars 110.5g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 673.6mg	0%
Iron 19.6mg	0%
Potassium 6171.2mg	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: 23.6%

Protein: 11.1%

Carbs: 65.3%