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easy indonesian sayur lodeh recipe: Quick Coconut Milk Vegetable Stew
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easy indonesian sayur lodeh recipe: Quick Coconut Milk Vegetable Stew

A beginner-friendly, vegetarian Indonesian-inspired Sayur Lodeh made with tofu and tender vegetables in a gently spiced coconut milk broth. Serve this comforting coconut vegetable stew with steamed rice for an easy family dinner.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 tablespoon neutral oil 15 mL, such as avocado, canola, or vegetable oil
  • 1 small yellow onion thinly sliced (about 1 cup/150 g)
  • 3 garlic cloves minced (about 1 tablespoon/9 g)
  • 1 tablespoon peeled and grated fresh ginger 15 g
  • 1 teaspoon ground turmeric 3 g
  • 1 teaspoon ground coriander 2 g
  • 1/4 teaspoon red pepper flakes optional (0.5 g)
  • 1 lemongrass stalk tough outer layer removed and lower portion lightly crushed
  • 1 can full-fat coconut milk 13.5 ounces/400 mL
  • 2 cups low-sodium vegetable broth 480 mL
  • 1 tablespoon low-sodium soy sauce or tamari 15 mL
  • 1 teaspoon brown sugar 4 g
  • 8 ounces extra-firm tofu drained and cut into 3/4-inch cubes (227 g)
  • 8 ounces green beans trimmed and cut into 2-inch pieces (227 g)
  • 1 medium zucchini halved lengthwise and sliced (about 8 ounces/225 g)
  • 3 cups shredded green cabbage about 9 ounces/255 g
  • 1 cup frozen or fresh corn kernels about 5 ounces/140 g
  • 1 tablespoon fresh lime juice 15 mL
  • 2 tablespoons chopped cilantro optional (8 g)
  • Cooked jasmine rice for serving, optional

Instructions

  • Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  • Stir in the garlic, ginger, turmeric, coriander, and optional red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant.
  • Add the lemongrass, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well and bring the liquid to a gentle simmer; do not let it boil vigorously.
  • Add the tofu and green beans. Simmer gently for 6 minutes.
  • Add the zucchini, cabbage, and corn. Continue simmering for 7 to 9 minutes, until the green beans are tender-crisp, the zucchini is tender, and the cabbage has softened.
  • Remove the pot from the heat. Stir in the lime juice, then taste the broth. Add a small extra splash of soy sauce if desired. Remove and discard the lemongrass before serving.
  • Ladle the stew into bowls, sprinkle with cilantro if using, and serve hot with cooked jasmine rice.