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Sayur Lodeh
Serves 4 Prep 15 min Cook 25 min Total 40 min Type Meal Origin Indonesian

Sayur Lodeh

A mild Indonesian vegetable curry built on coconut milk, lemongrass and turmeric. Vegetables - usually long beans, aubergine and tofu, but flexible - simmer until just-tender; the broth is gentle, fragrant, soup-meal thin. Comfort food across Java.

Serves 4 Prep 15 minutes Cook 25 minutes Units Rate

Overview

A spice paste of shallots, garlic, candlenuts (or cashews), turmeric and chilli is fried in oil until fragrant. Lemongrass, kaffir lime leaves and galangal infuse the coconut milk. Vegetables go in by cooking time, firmer first, leafier last. Tofu joins; everything simmers gently. The broth should be thin, the vegetables tender but not collapsed.

Ingredients

Spice paste

  • 6 shallots (peeled)
  • 5 garlic cloves
  • 3 candlenuts (or cashews, raw)
  • 2 long red chillies (deseeded for less heat)
  • 2 cm fresh turmeric (or 1 teaspoon ground)
  • 1 cm fresh ginger

Stew

  • 3 tablespoons vegetable oil
  • 2 stalks lemongrass (bashed)
  • 4 kaffir lime leaves
  • 3 cm galangal (sliced; or extra ginger)
  • 400 ml coconut milk
  • 600 ml vegetable stock (or water)
  • 200 g long beans (in 5 cm lengths)
  • 200 g chayote (or kabocha squash, peeled and cubed)
  • 1 aubergine (small, cubed)
  • 200 g firm tofu (cubed)
  • 100 g cabbage (shredded)
  • 2 tablespoons palm sugar (or brown sugar)
  • 2 tablespoons light soy sauce
  • 1 teaspoon salt
  • ½ lime (juice)

Method

Stage 1 - Paste

  1. Blend the spice-paste ingredients to a smooth paste in a small food processor or pound in a mortar.

Stage 2 - Fry the paste

  1. Heat the oil in a heavy pan over medium heat.
  2. Cook the paste 4-5 minutes, stirring, until darker and aromatic - most of the harshness should cook off.

Stage 3 - Aromatics and broth

  1. Add the lemongrass, lime leaves and galangal; cook 1 minute.
  2. Pour in the coconut milk and stock; bring to a steady simmer.

Stage 4 - Vegetables

  1. Add the chayote or squash; simmer 6 minutes.
  2. Add the aubergine and long beans; simmer 6 minutes.
  3. Add the tofu, cabbage, palm sugar, soy and salt; simmer 4 more minutes.

Stage 5 - Finish

  1. Stir in the lime juice.
  2. Taste and adjust soy, sugar and lime.
  3. Serve hot in shallow bowls with rice.

Notes

  • Don't reduce too far: Lodeh is broth-y, not thick like a Thai curry. The vegetables sit in the liquid; you spoon both over rice.
  • Vegetable mix is flexible: Tempeh, water spinach (kangkung), green papaya and bamboo shoots are all traditional. Use what you have.
  • Galangal vs ginger: Galangal has a piney, citrus edge that ginger doesn't; not interchangeable but ginger is the closest pantry sub.

Storage

  • Keeps 3 days refrigerated; flavour deepens.
  • Freezes 2 months but the aubergine and tofu textures soften.

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