Vegan Sayur Lodeh

Experience the comforting flavors of Southeast Asia with this Vegan Sayur Lodeh, a rich and aromatic vegetable curry simmered in a luscious coconut milk base. Bursting with vibrant ingredients like cabbage, eggplant, green beans, carrot, and tofu, this plant-based version of the classic Indonesian dish is infused with layers of flavor from galangal, lemongrass, red chili, and warm spices like turmeric and coriander. Sweet soy sauce (Kecap Manis) adds a unique sweet-salty depth, while bay leaves and vegetable broth elevate the broth’s complexity. Ready in just 55 minutes, this hearty and wholesome dish is perfect for pairing with steamed rice or silky rice noodles for a satisfying vegan dinner that’s as nourishing as it is delicious. Your go-to recipe for healthy comfort food with an irresistible Southeast Asian twist!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 4 units Shallots, finely chopped
• 3 units Garlic cloves, minced
• 2 units Red chili peppers, chopped
• 1 inch piece Galangal, peeled and sliced
• 1 unit Lemongrass stalk, bruised and chopped
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 400 milliliters Coconut milk
• 500 milliliters Vegetable broth
• 200 grams Cabbage, chopped
• 1 medium Eggplant, diced
• 100 grams Green beans, cut into 2-inch pieces
• 1 large Carrot, sliced
• 300 grams Firm tofu, cubed
• 1.5 teaspoons Salt
• 1 teaspoon Sugar
• 2 tablespoons Sweet soy sauce (Kecap Manis)
• 2 units Bay leaves

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped shallots, minced garlic, and chopped red chilies. Sauté until the shallots are translucent, about 2-3 minutes.

Step 3

Add the sliced galangal and chopped lemongrass to the pot and cook for another minute until fragrant.

Step 4

Stir in the coriander powder and turmeric powder, allowing the spices to blend with the other ingredients.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine the flavors.

Step 6

Add the chopped cabbage, diced eggplant, sliced carrot, green beans, and tofu cubes to the pot.

Step 7

Season with salt, sugar, and sweet soy sauce. Add the bay leaves.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to a simmer and cover the pot.

Step 9

Simmer for about 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well integrated.

Step 10

Adjust seasoning if needed, remove bay leaves and serve hot with steamed rice or rice noodles.

Nutrition Facts

Serving size	(1986.1g)

Amount per serving	% Daily Value*
Calories	1439.0

Total Fat 58.9g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 5698.4mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 32.7g	0%
Total Sugars 84.0g
Protein 69.2g	0%

Vitamin D 0IU	0%
Calcium 2455.5mg	0%
Iron 21.9mg	0%
Potassium 3737.4mg	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: 34.8%

Protein: 18.2%

Carbs: 47.0%