Sayur Lodeh
Indonesian Coconut Vegetable Curry
A comforting and flavorful Indonesian vegetable curry featuring a medley of fresh vegetables simmered in a rich, aromatic coconut milk broth. This dish is a staple in Indonesian households, perfect for a wholesome everyday meal.
🧂 Ingredients
- 600 g Mixed vegetables(A combination of firm vegetables like green beans (cut into 2-inch pieces), eggplant (cubed), carrots (sliced), long beans (cut into 2-inch pieces), and cabbage (cut into wedges). Adjust to your preference and what's in season.)
- 500 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 1 tsp Shrimp paste (terasi)(Toasted shrimp paste adds a distinctive umami flavor. If unavailable, you can omit it or use a small amount of fish sauce, though the flavor will differ.)
- 2 cm Galangal(Peeled and thinly sliced or bruised. If unavailable, substitute with fresh ginger, though galangal offers a unique citrusy and peppery note.)
- 2 Bay leaves(Indonesian bay leaves (daun salam) are preferred if available, otherwise use regular bay leaves.)
- 1 stalk Lemongrass(Bruised and tied into a knot.)
- 4 Shallots(Peeled and roughly chopped.)
- 3 Garlic cloves(Peeled.)
- 2-3 Chilies(Red chilies, deseeded and roughly chopped (adjust to spice preference). For a spicier version, leave some seeds in or add bird's eye chilies.)
- 2 tbsp Vegetable oil(For sautéing.)
- 200 ml Water or vegetable broth(To adjust consistency.)
- to taste Salt
- 1/2 tsp Sugar(Optional, to balance flavors.)
👨🍳 Instructions
- 1
Prepare the spice paste: In a mortar and pestle or a small food processor, combine the shallots, garlic, chilies, and shrimp paste. Pound or blend until a relatively smooth paste forms. Add the sliced galangal to the paste.
⏱️ 10 minutes - 2
Sauté the aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat (around 180°C / 350°F). Add the prepared spice paste, bruised lemongrass, and bay leaves. Fry, stirring constantly, until the paste is fragrant and slightly darkened, about 5-7 minutes. Be careful not to burn it.
⏱️ 7 minutes - 3
Add vegetables and liquid: Add the mixed vegetables to the pot and stir to coat them with the spice paste. Pour in the coconut milk and water (or vegetable broth). Bring the mixture to a gentle simmer.
⏱️ 5 minutes - 4
Simmer until tender: Reduce the heat to low, cover the pot, and let the curry simmer gently. Cook for 20-25 minutes, or until the vegetables are tender but still hold their shape. Stir occasionally to prevent sticking.
⏱️ 25 minutes - 5
Season and serve: Remove the lemongrass stalk and bay leaves. Taste the sayur lodeh and season with salt and a pinch of sugar (if using) to balance the flavors. The broth should be rich and slightly thickened. Serve hot.
⏱️ 3 minutes
💡 Pro Tips
- ✓This is a versatile everyday dish; feel free to use any firm vegetables you have on hand, such as snake beans, pumpkin, or even tofu.
- ✓For a richer flavor, use full-fat coconut milk.
- ✓Serve hot with steamed white rice and a side of sambal (chili paste) for an authentic Indonesian meal.
- ✓The key to a good sayur lodeh is the balance of flavors – savory, slightly sweet, and a hint of spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cubed tempeh or fried tofu for extra protein.
- Increase the amount of chilies or add bird's eye chilies for a spicier version.
- Some recipes include a small amount of tamarind paste for a tangy note.