Recipe
Sayur Lodeh with Tempeh and Coconut Milk
Indonesian Delight: Tempting Sayur Lodeh with Creamy Coconut Milk
4.5 out of 5
Indulge in the flavors of Indonesian cuisine with this authentic Sayur Lodeh recipe. A delightful combination of fresh vegetables, aromatic spices, and creamy coconut milk, this dish is a staple in Indonesian households.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
Soy (tempeh)
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves garlic, minced 3 cloves garlic, minced
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1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
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1 teaspoon ground turmeric 1 teaspoon ground turmeric
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1 cup coconut milk 1 cup coconut milk
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2 cups vegetable broth 2 cups vegetable broth
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1 cup cabbage, sliced 1 cup cabbage, sliced
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1 cup green beans, trimmed and cut into 2-inch pieces 1 cup green beans, trimmed and cut into 2-inch pieces
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1 carrot, sliced 1 carrot, sliced
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1 cup tempeh, cubed and fried 1 cup tempeh, cubed and fried
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Salt, to taste Salt, to taste
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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
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1.Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
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2.Add the minced garlic, grated ginger, and ground turmeric to the pot. Stir well to combine and cook for another minute until fragrant.
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3.Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a simmer.
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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.
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5.Finally, add the fried tempeh cubes to the pot and season with salt to taste. Stir gently to incorporate all the ingredients.
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6.Simmer the Sayur Lodeh for an additional 5 minutes to allow the flavors to meld together.
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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.
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