Sayur Lodeh (Indonesian Coconut Vegetable Curry)

🧂 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving