Tender cuts of chayote, crisp green beans, and carrots simmered in a golden coconut milk broth create a nourishing vegetable stew that is a staple in Indonesian kitchens. The base relies on a fragrant rempah paste of shallots, garlic, turmeric, and shrimp paste, which builds a deep, earthy foundation before the coconut milk adds a creamy, silky finish that ties the vegetables together.
This Sayur Lodeh relies on the interplay between the sweetness of the fresh produce and the subtle funk of candlenuts and shrimp paste. It is a straightforward, one-pot meal that benefits from resting for a few minutes after cooking, allowing the coconut milk to fully absorb the spice aromatics and provide a balanced, mild heat.
Served alongside steamed white rice and perhaps a piece of fried tofu or tempeh, this light yet satisfying vegetable curry works well for a midday lunch or a relaxed weeknight dinner. The process is simple and requires only a handful of pantry staples to achieve a classic, home-cooked result that feels both grounding and well-composed.
Read Full StoryIf you enjoy the comforting richness of coconut-based vegetable stews, you might want to experiment with different ways to season your garden produce. For those who crave a bit more heat and depth, adding a spicy kick with vegetables in fried sambal creates a striking contrast to the mellow sweetness of lodeh. Alternatively, for a lighter take that focuses on aromatic, textured coconut, try preparing spiced shredded coconut vegetables, which bring a refreshing crunch and vibrant earthiness to your dinner table.
Key Ingredients
- Coconut milk: Provides the rich, creamy base for the vegetable broth.
- Green beans: Adds a fresh, crisp texture to the vegetable medley.
- Chayote: Forms the mild, tender core vegetable component of the soup.
- Turmeric: Infuses the broth with a vibrant golden color and earthy aroma.
- Shrimp paste: Contributes the signature savory, umami depth to the aromatic spice base.
- Candlenuts: Thickens the spice paste and creates a nutty undertone.
- Bay leaves: Imparts a subtle, herbal fragrance to the simmering liquid.
- Fried tofu: Provides a satisfying, spongy texture that absorbs the coconut broth.
More Coconut-Infused and Hearty Vegetable Dishes
- Sayur Masak Lemak Putih offers a similarly mild and silky coconut base that highlights the natural flavors of vegetables without the heavy spice profile.
- Bulgur cooked with tomatoes is a fantastic grain-based alternative if you are looking for a hearty, vegetarian-friendly side dish with a slightly acidic profile.
- Kefta meatballs cooked in creamy yogurt sauce provide a different perspective on using dairy-based sauces to enrich tender proteins and vegetables.
Sayur Lodeh (Vegetables Cooked In Coconut Milk)
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