Vegetables in Coconut Milk (Sayur Lodeh)

Name: Vegetables in Coconut Milk (Sayur Lodeh)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 tbsp oil; 1 cup coconut milk; 2 cup water; 1/4 small cabbage; 1 chayote; 1 carrot; 1/4 lb green beans; 1 Asian eggplant; 1 tsp ginger paste; 1/2 tsp turmeric powder; 1 tbsp Fish sauce to taste; 3 tbsp dried shrimp; 5 red finger chili; 3 shallot; 2 cloves garlic; 1 -2 Tbsp water

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
269 kcal
Course
Soup
Cuisine
Indonesian, Malaysian

Vegetables in Coconut Milk (Sayur Lodeh)

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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.

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Ingredients

Servings

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

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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.

Equipments used:

Nutrition Information

Show Details

Calories 269kcal (13%) Carbohydrates 22g (7%) Protein 14g (28%) Fat 17g (26%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 126mg (42%) Sodium 789mg (33%) Potassium 769mg (22%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 3349IU (67%) Vitamin C 112mg (124%) Calcium 127mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 269 kcal

% Daily Value*

Calories	269kcal	13%
Carbohydrates	22g	7%
Protein	14g	28%
Fat	17g	26%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	126mg	42%
Sodium	789mg	33%
Potassium	769mg	16%
Fiber	6g	24%
Sugar	11g	22%
Vitamin A	3349IU	67%
Vitamin C	112mg	124%
Calcium	127mg	13%
Iron	4mg	22%