Vegetarian Sayur Lodeh

Experience the rich, aromatic flavors of Vegetarian Sayur Lodeh, a nourishing Indonesian vegetable curry that's perfect for a comforting yet vibrant meal. This plant-based take on the classic "Sayur Lodeh" features a creamy coconut milk broth infused with a fragrant blend of galangal, lemongrass, and turmeric. Packed with wholesome vegetables like carrots, green beans, cabbage, and bamboo shoots, along with protein-rich tofu, this dish offers a delightful balance of textures and tastes. The homemade spice paste, made from fresh shallots, garlic, and red chilies, lends a warm, savory depth that makes every bite irresistible. Quick to prepare in under an hour, this hearty curry pairs beautifully with steamed rice or traditional lontong rice cakes, making it an ideal option for weeknight dinners or special occasions.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 ml Coconut milk
• 500 ml Water
• 1 medium Carrot
• 150 g Green beans
• 250 g Cabbage
• 200 g Firm tofu
• 100 g Bamboo shoots
• 2 medium Red chili
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 3 cloves Garlic
• 5 small Shallots
• 1 inch Galangal
• 2 leaves Bay leaves
• 1 stalk Lemongrass
• 1 tsp Salt
• 1 tsp Sugar
• 2 tbsp Cooking oil

Directions

Step 1

Prepare the ingredients by cutting the carrot into thin slices, trimming and cutting the green beans into 2-inch pieces, slicing the cabbage into bite-sized pieces, cutting the tofu into cubes, and finely chopping the red chilies.

Step 2

Peel and chop the garlic and shallots. Peel and slice the galangal, and bruise the lemongrass by lightly crushing it with the back of a knife.

Step 3

In a blender, add the garlic, shallots, coriander powder, turmeric powder, red chilies, and 2 tablespoons of water. Blend until you get a smooth paste.

Step 4

Heat 2 tablespoons of cooking oil in a large saucepan over medium heat. Add the spice paste and sauté for 2-3 minutes until fragrant.

Step 5

Add the galangal slices, bay leaves, and lemongrass stalk to the pan. Stir and cook for another minute.

Step 6

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

Step 7

Add the carrot slices, bamboo shoots, green beans, and tofu cubes. Cook for about 10 minutes.

Step 8

Add the cabbage to the pot and cook for another 5-7 minutes until all the vegetables are tender.

Step 9

Season the Sayur Lodeh with salt and sugar, adjusting to taste.

Step 10

Serve hot with steamed rice or lontong rice cakes. Enjoy your comforting and flavorful vegetarian Sayur Lodeh!

Nutrition Facts

Serving size	(1981.8g)

Amount per serving	% Daily Value*
Calories	966.3

Total Fat 43.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 2mg	0%
Sodium 2790.2mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 23.0g	0%
Total Sugars 65.5g
Protein 36.2g	0%

Vitamin D 0IU	0%
Calcium 691.0mg	0%
Iron 15.5mg	0%
Potassium 2860.8mg	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: 36.9%

Protein: 13.8%

Carbs: 49.3%