DinnerCurryIndonesianVegan

Sayur lodeh vegetable curry

Name: Sayur lodeh vegetable curry
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 400 ml coconut milk; 1 carrot, sliced; 100 g green beans; 1 aubergine, diced; 2 cloves garlic, minced; 1 teaspoon turmeric; 1 teaspoon fresh ginger, grated; 200 ml vegetable stock

Sayur lodeh vegetable curry: easy Indonesian recipe, made with practical ingredients. Ready in about 35 minutes.

Prep: 14 min Cook: 21 min Dinner Vegan curry Indonesian

Serves 3 · about 370 g per serving

Per serving (estimate): 319 kcal · 5.0 g protein · 16.8 g carbs · 28.5 g fat Approximate values for 3 servings, calculated automatically from the listed ingredients.

Contains: Milk Allergens are identified from listed ingredients; check product labels and cross-contamination warnings.

A bowl of sayur lodeh with tofu and boiled egg.

What you’ll need

Ingredients

400 ml coconut milk
1 carrot, sliced
100 g green beans
1 aubergine, diced
2 cloves garlic, minced
1 teaspoon turmeric
1 teaspoon fresh ginger, grated
200 ml vegetable stock

Let’s get cooking

Instructions

Cook the garlic, ginger, and turmeric in a splash of the coconut milk for 1 minute.
Add the carrot, aubergine, stock, and remaining coconut milk and simmer for 15 minutes.
Add the green beans and cook for 5 minutes more. Serve with rice.

Around the table

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