Sayur Lodeh with Tempeh and Coconut Milk

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 cup coconut milk 1 cup coconut milk
• 2 cups vegetable broth 2 cups vegetable broth
• 1 cup cabbage, sliced 1 cup cabbage, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 carrot, sliced 1 carrot, sliced
• 1 cup tempeh, cubed and fried 1 cup tempeh, cubed and fried
• Salt, to taste Salt, to taste
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, and ground turmeric to the pot. Stir well to combine and cook for another minute until fragrant.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a simmer.
4. 4.
   Add the sliced cabbage, green beans, and carrot to the pot. Stir well and let the vegetables cook for about 10 minutes or until they are tender.
5. 5.
   Finally, add the fried tempeh cubes to the pot and season with salt to taste. Stir gently to incorporate all the ingredients.
6. 6.
   Simmer the Sayur Lodeh for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Sayur Lodeh hot with steamed rice.

Treat your ingredients with care...

• Tempeh — To enhance the flavor and texture of tempeh, it is recommended to fry it before adding it to the curry. This will give it a crispy exterior and a nutty taste, adding a delightful element to the Sayur Lodeh.

Tips & Tricks

• For a spicier version, add a small amount of red chili paste or fresh chili peppers to the spice paste.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• To make the dish more filling, you can add tofu or tempeh along with the vegetables.
• If you prefer a thinner consistency, you can add more vegetable broth or coconut milk.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.

Serving advice

Serve the Sayur Lodeh hot with steamed rice. The creamy curry pairs perfectly with the fluffy rice, creating a satisfying and wholesome meal.

Presentation advice

Garnish the Sayur Lodeh with a sprinkle of fresh cilantro or chopped scallions to add a pop of color and freshness to the dish. Serve it in a traditional Indonesian bowl or on a plate with a side of steamed rice.