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Sayur Lodeh, Indonesian vegetable curry, with rice.

Vegetables in Coconut Milk (Sayur Lodeh)

Print Recipe
Sayur Lodeh is a popular Indonesian vegetable dish cooked in coconut milk. This easy vegetable curry recipe is loaded with colorful veggies and packed with flavor. Turmeric is used to give it a beautiful shade of yellow.
Course Soup
Cuisine Indonesian, Malaysian
Diet Low Lactose
Keyword eggplant curry, sayur lemak, vegetable curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 269
Author Holly Ford

Equipment

Ingredients

  • 1 tbsp oil
  • 1 cup coconut milk
  • 2 cup water
  • 1/4 small cabbage diced
  • 1 chayote peeled and sliced into thin matchsticks
  • 1 carrot peeled
  • 1/4 lb green beans or snake beans, cut
  • 1 Asian eggplant or 3 Thai egg plant
  • 1 tsp ginger paste
  • 1/2 tsp turmeric powder
  • 1 tbsp fish sauce to taste or more to taste

For spice paste

  • 3 tbsp dried shrimp
  • 5 red finger chili sliced (seed removed, if you prefer less spicy)
  • 3 shallot peeled and cut into chunks
  • 2 cloves garlic
  • 1 -2 Tbsp water

Instructions

  • Cut all the vegetables into a desired bite size pieces or matchsticks. For chayote, rub the chayote slices with 1 teaspoon of salt for 30 seconds and rinse with water. That will soften the texture and make them less slimy.
  • To make the spice paste, combine diced red chilies, shallot, garlic, shrimp in a small blender and add 1-2 tablespoons of water to help the blade run. Process until a smooth paste forms. You can also go the traditional route by using a mortar and pestle to make the spice paste. Just pound the ingredients until it forms a paste.
  • Heat oil in a pot over medium heat. Add the spice paste and cook for 4-7 minutes until it loses some of its water content.
  • Add the milk, water mixture, vegetables, ginger, and turmeric. Simmer for 10-15 minutes, uncovered, until the vegetables are tender. Stir the stew occasionally. Do not let it come to a full boil--you don't want the coconut milk to curdle.
  • Season with fish sauce to your liking. Serve hot with rice.

Nutrition

Calories: 269kcal | Carbohydrates: 22g | Protein: 14g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 789mg | Potassium: 769mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3349IU | Vitamin C: 112mg | Calcium: 127mg | Iron: 4mg