Sayur lodeh (Malay vegetable curry)

Summary

Craving an authentic taste of Southeast Asia? Dive into Sayur lodeh (Malay vegetable curry), a Malay vegetable curry that’s both comforting and packed with nutrients. Rooted in traditional Malay cuisine, this dish is a creamy, flavorful, and hearty addition to your menu. Perfect for vegetarians and vegans alike, Sayur lodeh (Malay vegetable curry) offers a delightful mix of vegetables in a coconut-based curry. Read on to discover how to create this culinary masterpiece right in your kitchen!

Ingredients

• 1 can (14 oz) of coconut milk (approx. 400ml)
• 2 tablespoons of vegetable oil (30ml)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized ginger, grated (about 2 inches)
• 2 tablespoons of curry paste (30ml)
• 2 cups of cabbage, chopped (approx. 500g)
• 1 carrot, sliced into thin rounds
• 1 cup of green beans, cut into 2-inch lengths (approx. 250g)
• 1 small eggplant, cubed
• 2 cups of tofu, cubed (approx. 500g)
• Salt to taste
• 2 cups of water (approx. 500ml)

time

Preparation & Cooking Time: 40 minutes
Serves: 4

Nutritional Facts (Per Serving)

• Calories: 290
• Protein: 8g
• Carbohydrates: 20g
• Fat: 20g
• Dietary Fiber: 5g
• Sodium: 80mg

Cooking Instructions

1. In a large pot or wok, heat the vegetable oil over medium heat.
2. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onions turn translucent, roughly 5 minutes.
3. Stir in the curry paste, ensuring the aromatics are well-coated.
4. Pour in the can of coconut milk, followed by the 2 cups of water.
5. As the mixture begins to simmer, add the cabbage, carrot slices, green beans, and eggplant cubes.
6. Let the curry simmer for about 15 minutes, or until the vegetables are tender.
7. Gently fold in the tofu cubes, allowing them to heat through without breaking, approximately 5 minutes.
8. Season your Sayur lodeh (Malay vegetable curry) with salt, adjusting to your preference.
9. Once everything is cooked and flavors melded, remove from heat.

Tips

1. For a richer flavor, consider using homemade curry paste.
2. Sayur lodeh (Malay vegetable curry) is versatile; feel free to add other veggies you might have on hand, such as bell peppers or broccoli.
3. Monitor the curry consistency. If it thickens too much, add a bit more water.
4. Opt for firm tofu to ensure it maintains its shape during cooking.

Serving Suggestions for your Sayur lodeh (Malay vegetable curry)

• Serve the Sayur lodeh (Malay vegetable curry) hot with a side of steamed jasmine or basmati rice.
• Garnish with fresh coriander or mint leaves to add a refreshing touch.
• Complement the curry with some spicy sambal or chili paste on the side for those who crave a kick!
• Flatbreads like naan or roti can also be a delightful accompaniment to scoop up this delicious Sayur lodeh.

Stay tuned to AH7 for more delectable, health-focused recipes that’ll keep you coming back for seconds!

SAYUR LODEH (MALAY VEGETABLE CURRY)

Craving an authentic taste of Southeast Asia? Dive into Sayur lodeh, a Malay vegetable curry that’s both comforting and packed with nutrients. Rooted in traditional Malay cuisine, this dish is a creamy, flavorful, and hearty addition to your menu. Perfect for vegetarians and vegans alike, Sayur lodeh offers a delightful mix of vegetables in a coconut-based curry. Read on to discover how to create this culinary masterpiece right in your kitchen!

5 from 1 vote

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Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

SAYUR LODEH (MALAY VEGETABLE CURRY)

Amount per Serving

Calories

290

% Daily Value*

Fat

 

20

g

31

%

Sodium

 

80

mg

3

%

Carbohydrates

 

20

g

7

%

Fiber

 

5

g

21

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 can 14 oz of coconut milk (approx. 400ml)
• 2 tablespoons of vegetable oil 30ml
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 thumb-sized ginger grated (about 2 inches)
• 2 tablespoons of curry paste 30ml
• 2 cups of cabbage chopped (approx. 500g)
• 1 carrot sliced into thin rounds
• 1 cup of green beans cut into 2-inch lengths (approx. 250g)
• 1 small eggplant cubed
• 2 cups of tofu cubed (approx. 500g)
• Salt to taste
• 2 cups of water approx. 500ml

Instructions

• In a large pot or wok, heat the vegetable oil over medium heat.
• Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onions turn translucent, roughly 5 minutes.
• Stir in the curry paste, ensuring the aromatics are well-coated.
• Pour in the can of coconut milk, followed by the 2 cups of water.
• As the mixture begins to simmer, add the cabbage, carrot slices, green beans, and eggplant cubes.
• Let the curry simmer for about 15 minutes, or until the vegetables are tender.
• Gently fold in the tofu cubes, allowing them to heat through without breaking, approximately 5 minutes.
• Season your Sayur lodeh with salt, adjusting to your preference.
• Once everything is cooked and flavors melded, remove from heat.

Notes

TIPS

For a richer flavor, consider using homemade curry paste.

Sayur lodeh is versatile; feel free to add other veggies you might have on hand, such as bell peppers or broccoli.

Monitor the curry consistency. If it thickens too much, add a bit more water.

Opt for firm tofu to ensure it maintains its shape during cooking.

SERVING SUGGESTIONS

 

Serve the Sayur lodeh hot with a side of steamed jasmine or basmati rice.

Garnish with fresh coriander or mint leaves to add a refreshing touch.

Complement the curry with some spicy sambal or chili paste on the side for those who crave a kick!

Flatbreads like naan or roti can also be a delightful accompaniment to scoop up this delicious Sayur lodeh.