Sayur Lodeh (Indonesian Vegetable Coconut Stew)
A mild, comforting coconut milk stew with eggplant, long beans and tempeh, a beloved everyday Indonesian vegetable dish.
About This Recipe
Sayur lodeh brings together an assortment of vegetables — commonly eggplant, long beans, cabbage and squash — simmered gently in coconut milk with a light spice paste, resulting in a mild, soothing dish quite different from Indonesia's spicier fare. A quick paste of shallot, garlic and candlenut is fried briefly before the coconut milk and vegetables go in, the sauce staying light and slightly thin rather than reducing down into something heavier. Tempeh or tofu is often added for protein, and the whole dish is traditionally served alongside rice and other components of a larger Indonesian meal, offering a gentle, vegetable-forward contrast to richer dishes on the table.
Ingredients
Serves 4
- 1eggplant(cut into chunks)
- 2 cupslong beans or green beans(cut into 2-inch pieces)
- 2 cupscabbage(chopped)
- 200 gtempeh(cubed)
- 4shallots(for spice paste)
- 3 clovesgarlic(for spice paste)
- 2candlenuts or macadamia nuts(for spice paste)
- 2 tbspvegetable oil
- 2 stalkslemongrass(bruised)
- 2bay leaves
- 2 cupscoconut milk
- 1.5 cupswater
- 1.5 tspsalt
Instructions
- 1
Make the spice paste
Blend shallots, garlic and candlenuts into a smooth paste.
- 2
Fry the paste
Heat oil in a pot and fry the spice paste until fragrant, about 3 minutes.
- 3
Add aromatics
Add lemongrass and bay leaves, cooking 1 minute.
- 4
Add liquid
Pour in coconut milk and water, bringing to a gentle simmer.
Keep the simmer gentle throughout — coconut milk can curdle or separate if the heat is too high or the pot boils hard.
- 5
Add vegetables
Add eggplant and long beans, simmering 8-10 minutes, then add cabbage and tempeh, cooking 6-8 more minutes until all the vegetables are tender.
- 6
Season
Season with salt and adjust to taste.
- 7
Serve
Serve warm alongside rice.
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Pro Tips
- →
Keep the coconut milk at a gentle simmer throughout, since boiling it too hard can cause it to separate or curdle.
- →
Add the vegetables in stages according to their cooking time, so nothing turns mushy while waiting for others to soften.
- →
Bruise the lemongrass with the back of a knife before adding it to release more of its aromatic oils.
Variations
- •
Adding shrimp or chicken makes for a heartier, protein-rich version.
- •
Some regions use a bit of turmeric in the spice paste for a more golden color.
- •
Squash or chayote can be added or substituted depending on what's available.
Storage
Refrigerate up to 3 days in an airtight container; reheat gently over low heat, being careful not to let the coconut milk boil hard.
History & Origin
Sayur lodeh is a common everyday dish across Indonesia, particularly Java, its mild coconut-based sauce and combination of vegetables reflecting the practical, resourceful nature of Indonesian home cooking using whatever produce is seasonally available.
Frequently Asked Questions
Can I use different vegetables?
Yes, this dish is flexible — chayote, squash or green papaya can substitute for or supplement the listed vegetables.
What if I can't find candlenuts?
Macadamia nuts are the standard substitute and give a very similar rich, slightly oily texture to the spice paste.
Why did my coconut milk curdle?
The heat was likely too high — keep the simmer gentle throughout, especially once the coconut milk is added to the pot.
Nutrition Facts
Per serving (320g / 11.3 oz) · 4 servings total
Time Summary
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