Indonesian & Malaysian · Lunch · Dinner
Sayur Lodeh (Indonesian Vegetable Coconut Curry)
Sayur lodeh
A golden, gently spiced coconut broth filled with chayote, long beans, eggplant, cabbage, tofu and tempeh, fragrant with lemongrass and galangal. This lighter version uses light coconut milk and plenty of vegetables while keeping the comforting Javanese flavour.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 30% · Fat 48% · Protein 22%
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Ingredients
For 4 servings- 4 medium80 gshallots
- 4 cloves12 ggarlic
- 3 nuts12 gcandlenuts (or macadamia nuts)
- 230 glarge red chillies, deseeded
- 1 tspground turmeric
- 1 tspground coriander
- 2 cups500 gwater
- 2 tsp9 gvegetable oil
- 1 stalk20 glemongrass, bruised
- 3 cm piece15 ggalangal (or ginger), sliced
- 2 leavessalam leaves (or bay leaves)
- 1 medium80 gcarrot, sliced
- 1 medium200 gchayote, peeled and cut into batons
- 1 1/2 cups150 glong beans, cut into 4 cm pieces
- 1 block (150 g)tempeh, cubed
- 1 cup cubes200 gfirm tofu, cubed
- 1 small200 gAsian eggplant, cut into chunks
- 1 can (400 ml)light coconut milk (reduced fat)
- 2 cups150 gcabbage, roughly chopped
- 1 tsp5 gpalm sugar (or brown sugar)
- 3/4 tspsalt
Steps
- 1
Blend the shallots, garlic, candlenuts, chillies, turmeric and coriander with 3 tbsp of the water into a smooth paste.
- 2
Heat the oil in a large pot over medium heat.
- 3
Fry the spice paste with the lemongrass, galangal and salam leaves for 4-5 minutes, stirring, until fragrant and slightly darker.
- 4
Pour in the remaining water and bring to a simmer.
- 5
Add the carrot, chayote and long beans and simmer for 5 minutes.
- 6
Add the tempeh, tofu and eggplant and simmer for 5 minutes more.
- 7
Stir in the light coconut milk and cabbage and keep at a gentle simmer, without boiling hard, for 6-8 minutes until all vegetables are tender.
- 8
Season with the palm sugar and salt, then taste and adjust.
- 9
Remove the lemongrass, galangal and leaves before serving.
Swaps, storage and make-ahead
Swaps
- Use macadamia nuts in place of candlenuts if you can't find them, or leave them out for a nut-free version and add 1 tbsp of coconut milk to the paste for body.
- Swap chayote for zucchini, which cooks faster, so add it with the eggplant instead of at the start.
- Use green beans instead of long beans if they're easier to find; they cook in about the same time.
- Replace the tempeh with an extra cup of firm tofu or a can of drained chickpeas if you prefer a milder flavour.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. Freezing isn't recommended, as the tofu, cabbage and coconut broth turn watery and grainy once thawed.
Make ahead
Blend the spice paste up to 3 days ahead and keep it covered in the fridge, or freeze it in portions for up to 3 months. You can also chop the vegetables and cube the tofu and tempeh a day in advance and store them chilled in separate containers.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (556 g) | Per 100 g | |
|---|---|---|
| Calories | 342 kcal | 62 kcal |
| Protein | 20.6 g | 3.7 g |
| Carbohydrates | 27.4 g | 4.9 g |
| of which sugars | 8.2 g | 1.5 g |
| Fiber | 6.6 g | 1.2 g |
| Fat | 19.6 g | 3.5 g |
| of which saturated | 7.7 g | 1.4 g |
| Sodium | 439 mg | 79 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
