Sayur Lodeh (vegetables coconut curry stew)

What is Sayur Lodeh?

Sayur Lodeh is a traditional vegetable curry cooked in coconut milk, popular across Indonesia, Malaysia, and Singapore. The name comes from the words:

• Sayur: vegetables

• Lodeh: “to stew” or “to cook in coconut milk”

In Indonesia, Sayur Lodeh is rooted in Javanese cuisine. It’s more of a homestyle dish featuring vegetables like chayote, long beans, cabbage, and tofu simmered in a milder, pale yellow coconut broth.

In Malaysia and Singapore, the dish is more commonly called Sayur Lemak Lodeh — “lemak” meaning rich and creamy. This version is bolder, spicier, and more savoury. Typically belachan (shrimp paste) or dried shrimps is added for that distinct umami depth. The types of vegetables are similar to the Indonesian version.

It’s also a festive must-have during Hari Raya Aidilfitri, usually served alongside lontong, sambal goreng, rendang, and serunding as part of the celebratory feast.

Both versions is similarly comforting: a coconut-based vegetable stew that’s hearty, nourishing, and wonderfully adaptable to whatever you have on hand.

Key Ingredients for Sayur Lodeh

Vegetables

Traditionally, Sayur Lodeh features a mix of carrots, cabbage, long beans, tofu, and jicama, but the beauty of this dish is its flexibility. Swap in whatever you have: eggplant, chayote, pumpkin, or even broccoli can all work beautifully.

• Cabbage: I prefer adding it in earlier so it softens beautifully into the curry for a sweet, mellow flavour. If you prefer a crunchier cabbage, add it towards the end.

• Carrot: Adds natural sweetness and color.

• Long beans: Provide a satisfying crunch.

• Jicama: Adds a subtle earthy sweetness and crunch; you can substitute sweet turnip if unavailable.

• Tofu puffs or firm tofu: For protein and texture! You can also add tempeh for a nutty bite. Traditionally fried firm tofu and tempeh are used, but I love using tofu puffs instead – it soaks up all the delicious curry!

Coconut Milk

• The soul of Sayur Lodeh, giving the dish its creamy, rich flavour.

• Use thick coconut milk, or coconut cream.

If you prefer a lighter version, you can adjust using:

• Low-fat coconut milk – reduces the richness but keeps the coconut flavor.

• Evaporated milk – adds creaminess with fewer calories.

• Regular milk – for a lighter, less rich alternative, though the coconut flavour will be milder. If using the milks, I recommend increasing the aromatics to give it a more robust flavour.

Aromatics Base Paste

This is where all the flavour comes from! Blend these ingredients until smooth:

• shallots or onion

• garlic cloves

• lemongrass stalks, inner white core only – thinly sliced to blend to minimise the fibres in the soup. alternatively, you can bruise the whole lemongrass, and add it to the soup to stew instead. I don’t personally prefer this for lodeh since it’s a milder lemongrass flavour.

• fresh turmeric or turmeric powder

• belachan (shrimp paste) and/or dried shrimps (soaked in warm water)

• fresh red chilies (optional, omit for a non-spicy version)

Key Steps For Making It

1. Prep Aromatics

• Roughly chop the shallots and garlic to make blending easier.

• Slice the lemongrass thinly, using only the inner white core.

• Soak the dried shrimps in warm water for 10–15 minutes until it softens. Reserve the soaking liquid to add extra umami to the curry if desired.

2. Blend the Base Paste

• Combine the shallots, garlic, lemongrass, belachan, soaked shrimps, fresh chilies, and turmeric, soaking liquid or water in a blender or food processor until smooth.

• Add a splash of water or more of the soaking liquid if needed to help with blending.

3. Sauté the Paste

• Heat a small amount of oil in a pot over medium heat.

• Add the base paste and sauté until fragrant, about 2–3 minutes.

4. Add the Harder Vegetables

• Pour in water or stock.

• Add the carrots and long beans to the pot. Bring to a boil.

5. Add the Remaining Vegetables

• Once boiling, add the cabbage and jicama.

• Lower the heat and simmer until all vegetables are tender, about 5–7 minutes.

6. Add Coconut Milk

• Pour in the coconut milk and gently stir to combine.

• With the heat still low, pour in coconut milk and gently stir to combine.

7. Season and Add Tofu

• Season with salt and a pinch of sugar to taste.

• Add tofu puffs (or pan-fried firm tofu/tempeh). Simmer briefly to heat through.

8. Serve

• Transfer to a serving bowl. Optionally, garnish with sliced red chilies for colour.

• Enjoy with steamed rice or lontong.

How to Serve Sayur Lodeh

• With Lontong (Rice Cakes): The classic combo! the soft, chewy lontong soaks up all that coconut gravy beautifully. Traditionally, Sayur Lodeh is served alongside sambal for a spicy kick.

• With Steamed Rice: A simple, comforting everyday option.

• As a side dish: Serve alongside ayam masak merah, sambal goreng), or rendang for a full festive spread.

HOWEVER! If your coconut milk has curdled into your soup… don’t worry about it!

The flavour is not affected, and you still have a delicious pot of sayur lodeh.

FAQs

1. Can I make a healthy No-Oil Version of Sayur Lodeh?

A. For this recipe, I sauteed the base paste in oil first to release the aroma and flavours. You can skip this step altogether if you want a healthier Sayur Lodeh. To a pot of water, add the base paste and stir through. Once the soup boils, add in the vegetables. Easy.

Sayur Lodeh is naturally wholesome, but there are a few ways to make it even lighter without losing flavour:

• Skip the Oil: Instead of sautéing the base paste in oil, you can add it directly to the water or stock and simmer until the aromatics is fragrant, and loses the bitter, raw flavour. It may take a while – about 10-15 minutes of simmering, but the paste will still release its aroma and flavour.

• Use Lighter Coconut Milk:
  • Substitute low-fat coconut milk for regular coconut milk.
  • You can also use evaporated milk or regular milk for a creamier but lower-fat option.

• Choose Lean Protein: Opt for firm tofu instead of tofu puffs. No need to fry it, add it straight to the soup. Alternatively, if you still want that spongy, fried texture, air fry the firm tofu. There is no need to oil the tofus too.

2. How do I make a vegan Sayur Lodeh?

A. Need to feed vegans or vegetarians? All you do is remove the dried shrimp paste and dried shrimps! The ingredients do add a lot of distinctive umami flavour, but I find the dish fares well without it. If you want to include the umami, try adding mushroom seasoning powder.

Storage and Reheating

• To Store: Let the Sayur Lodeh cool completely before transferring to an airtight container. Store in the fridge for up to 3–4 days.

• To Freeze: Not ideal, as the coconut milk can split upon thawing, but possible for up to 1 month if you don’t mind the texture change.

• To Reheat: Microwave, or warm gently over low heat on the stovetop, stirring occasionally. Add a splash of water or stock if the gravy has thickened in the fridge.

More Recipes Like This

If you enjoy this vegetable recipe, you might enjoy these too:

• Achar Nonya Awak
• Eggplant Balado Vegetables
• Sambal Goreng