Vegan Sayur Usus

Delight in the rich, aromatic flavors of Vegan Sayur Usus, a plant-based twist on a traditional Indonesian dish! This hearty recipe features tender young jackfruit simmered in creamy coconut milk, infused with the bold flavors of shallots, garlic, red chili peppers, and fragrant spices like turmeric and coriander. Enhanced with crushed galangal, lemongrass stalks, and kaffir lime leaves, this dish bursts with authentic Southeast Asian aromas. Perfectly balanced with a touch of salt and brown sugar, it delivers a satisfying, complex flavor profile. Ready in just an hour, this vegan-friendly dish makes a comforting and nourishing meal when paired with steamed rice, bringing the essence of Indonesian cuisine straight to your table. Keywords: Vegan Sayur Usus, Indonesian vegan recipe, young jackfruit curry, coconut milk dishes, plant-based Indonesian food.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams young jackfruit
• 400 ml coconut milk
• 5 whole shallots
• 4 cloves garlic
• 3 whole red chili peppers
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 inches galangal
• 2 stalks lemongrass
• 4 leaves kaffir lime leaves
• 2 tablespoons oil
• 500 ml water
• 1 teaspoon salt
• 1 teaspoon brown sugar

Directions

Step 1

Drain and rinse the young jackfruit. Chop it into bite-sized pieces and set aside.

Step 2

Peel and finely slice the shallots and garlic. Chop the red chili peppers.

Step 3

Using a mortar and pestle or a food processor, grind the shallots, garlic, and red chili peppers into a fine paste.

Step 4

In a large pot, heat the oil over medium heat. Add the spice paste and sauté for about 5 minutes until fragrant.

Step 5

Add the turmeric powder and coriander powder to the pot, stirring to combine with the spice paste.

Step 6

Crush the galangal and lemongrass stalks to release their flavors. Add them to the pot along with the kaffir lime leaves.

Step 7

Add the chopped jackfruit into the pot, stirring to coat the pieces with the spice mixture.

Step 8

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

Step 9

Lower the heat, cover the pot, and let it simmer for about 30 minutes, stirring occasionally until the jackfruit is tender.

Step 10

Add salt and brown sugar, tasting and adjusting seasoning to your preference.

Step 11

Remove the galangal and lemongrass stalks before serving.

Step 12

Serve the Vegan Sayur Usus hot with steamed rice.

Nutrition Facts

Serving size	(1801.9g)

Amount per serving	% Daily Value*
Calories	1177.2

Total Fat 33.3g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2491.6mg	0%
Total Carbohydrate 229.1g	0%
Dietary Fiber 20.9g	0%
Total Sugars 140.3g
Protein 17.1g	0%

Vitamin D 0IU	0%
Calcium 373.4mg	0%
Iron 16.9mg	0%
Potassium 4421.7mg	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: 23.3%

Protein: 5.3%

Carbs: 71.3%