Indonesian Vegetable Curry with Coconut Milk (Sayur Lodeh)

Indonesian Vegetable Curry with Coconut Milk (Sayur Lodeh)

Sayur lodeh is a vegetables and coconut milk curry that is popular in Indonesia, but most often associated with Javanese cuisine. There is a Malayan version of this soup as well but it is a little bit different. Here is our simple gluten- and lactosefree recipe for Indonesian Sayur Lodeh. In Indonesia they use fresh jackfruit for Sayur Lodeh but as it is hard to buy here we made it without jackfruit.


gluten free lactose free

Ingredients (Paste)
10 dried chilis
3 red chilis
6 Buah Keras (Candlenuts)
4 cloves of garlic
150 g shallots, chopped
15 g turmeric powder
20 g belacan (shrimp paste), toasted
30 g Hae Bee (dried shrimp)
35 g ginger, peeled
35 g galangal, peeled
2 lemongrass stalks, just use the white part

Ingredients (Curry)
300 g snake beans, cut into 5 cm length
1 large carrot, peeled and cut into 5 cm strips
¼ cabbage (approx 500g), cut into pieces
400 g fried firm tofu, diced
400 ml coconut milk
500 ml Veggie Stock
3 kaffir lime leaves
1 tbs neutral oil
3 fresh chilis, seedless for serving
Salt and pepper for seasoning

In a mortar mix all ingredients for curry paste until you have a smooth paste. In a sauce pan heat oil and stir fry curry paste for 1 minute. Deglaze with veggie stock and add carrots, kaffir lime leaves and beans.

Pour in coconut milk and simmer for 10 minutes. Add cabbage and tofu and simmer for another 3-4 minutes until cabbage is tender. Taste with salt and pepper and serve hot.

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