Sayur Lodeh Recipe
Indonesian curry made with vegetables and tofu and cooked in coconut milk and homemade spice paste
Equipment
- Stovetop
Ingredients
For the spice paste:
- 1 tsp fresh turmeric peeled, chopped
- 1 tbsp dried shrimp
- 4 dried chili deseeded
- 2 cloves garlic
- 1 tsp galangal
- 1 shallot medium
- 1 lemongrass white part
- 2 tbsp water filtered
For the sayur lodeh:
- 1 chayote cleaned, peeled, cubed
- 1 Chinese eggplant
- 10 long beans
- 1 pack tofu
- 1 green cabbage small
- 1 carrot peeled, cubed
- 1 tbsp peanut oil
- ½ tsp coriander powder
- 3 cups coconut milk from one whole coconut
- ¼ cup candlenuts roasted, powdered
- 1.5 tsp salt
Instructions
How to make the spice paste:
- Soak the dried red chili, dried shrimp and garlic in 2 tablespoons of water for 10 minutes. Grind the soaked ingredients and the rest of the ingredients for the spice paste in a coffee grinder or food processor to a fine paste.
How to make the sayur lodeh:
- Heat a Dutch oven. Add the peanut oil and fry the tofu with a pinch of salt for 3 minutes and drain on a paper towel and keep aside.
- Next, sauté the spice paste for 2 minutes or until fragrant on medium heat.
- Add all the vegetables (except the cabbage) and cook with 1/2 cup of water for 5 minutes.
- Add the coconut milk, salt, candlenuts, cabbage, and tofu and cook for 3 minutes.
Notes
Notes:
- Chayote must be cleaned (see blog post for instructions) or it will taste bitter in the curry.
- Canned coconut milk can be used for the curry.
- Galangal adds that unique flavor profile to the dish. You could use regular ginger instead.
Nutrition
Calories: 249kcalCarbohydrates: 24gProtein: 9gFat: 18gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 514mgPotassium: 452mgFiber: 5gSugar: 6gVitamin A: 1462IUVitamin C: 48mgCalcium: 112mgIron: 5mg
