Sayur Lodeh
Indonesian vegetable coconut curry with rich spices
Ingredients
Instructions
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Prepare the spice pasteIn a food processor, blend the garlic, onion, chilies, and shrimp paste until smooth. If you don't have a food processor, finely chop all ingredients and mix together.
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Sauté the spice pasteHeat vegetable oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 3-4 minutes. Add ground coriander and stir well.
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Add coconut milk and aromaticsPour in the coconut milk, then add kaffir lime leaves and lemongrass. Bring to a gentle simmer, being careful not to boil rapidly as coconut milk can separate.
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Cook the vegetablesAdd carrots first and cook for 5 minutes. Then add eggplant, green beans, and cabbage. Simmer for 15 minutes until vegetables are tender but not mushy.
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Add tofu and seasoningAdd the fried tofu cubes to the pot. Season with salt and pepper to taste. Simmer for another 5 minutes to allow flavors to meld together.
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Final adjustmentsTaste and adjust seasoning if needed. The curry should have a rich, creamy flavor with a balance of savory, slightly sweet, and mild spiciness.
Nutritional Information
385
Calories
per serving
12
Protein
g
28
Carbohydrates
g
26
Total Fat
g
18
Saturated Fat
g
8
Fiber
g
12
Sugar
g
620
Sodium
mg
35
Vitamin C
mg
3.2
Iron
mg
Sayur Lodeh is Also Known As
Jangan Lodeh, Vegetables in Coconut Milk, Indonesian Coconut Vegetable Stew or Lodeh Vegetables
