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Indonesian

Sayur lodeh

Non-vegetarian

A mellow Javanese stew of chayote, long beans, aubergine, cabbage, tofu and tempeh simmered in a turmeric-tinted coconut broth with lemongrass and bay leaves.

Sayur lodeh is an Indonesian curry, ready in about 55 minutes and made with coconut milk, chayote and tempeh. It serves 5 and is rated easy to cook.

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Prep
25 min
Cook
30 min
Total
55 min
Serves
5
Level
Easy
Calories
408

Ingredients

5 servings

For the spice paste

Equipment

Method

  1. Step 1

    Blend the shallots (opens in a new tab), garlic (opens in a new tab), chilli, candlenuts (opens in a new tab), coriander, turmeric (opens in a new tab) and shrimp paste (opens in a new tab) (if using) with a splash of water to a paste.

  2. Step 2

    Fry the paste in the oil with the lemongrass (opens in a new tab), galangal (opens in a new tab) and bay leaves (opens in a new tab) until fragrant.

  3. Step 3

    Add the stock and bring to a simmer. Add the chayote (opens in a new tab), beans and tempeh (opens in a new tab) and cook for 8 minutes.

    • 10 min
    • medium heat

  4. Step 4

    Add the coconut milk (opens in a new tab), aubergine (opens in a new tab), cabbage (opens in a new tab) and tofu (opens in a new tab) with the salt and palm sugar (opens in a new tab). Simmer gently, stirring now and then so the coconut milk does not split, until all the vegetables are tender.

    • 10 min
    • medium-low heat

  5. Step 5

    Remove the aromatics, taste for seasoning and serve with rice or lontong.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Java, Indonesia · Well documentedAlso popular in Malaysia, SingaporeMore food from Indonesia
    Dish
    Lunch · Dinner · Curries · Stews & braises · Main courses
    Cooking method
    Simmered
    Taste
    creamy, mild, aromatic / warmly spiced, savoury
    Diet
    Pescatarian · Dairy-free
    All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · Calorie-conscious
    Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWith the listed swaps: No gluten ingredientsWorked out from the ingredients. How labels work
    Good for
    One-pot · Everyday · Budget-friendly · Make-ahead
    Cook more with
    Coconut milk · Chayote · Tempeh · Shallot · Garlic · Fresh red chilli
    Techniques
    Simmering

    Allergens

    • Contains, can be adapted: Crustaceansfrom shrimp paste
    • May contain: Tree nutsfrom candlenut
    • May contain: Glutenfrom vegetable stock
    • Contains: Soyfrom tempeh, tofu
    • May contain: Celeryfrom vegetable stock

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    408 kcal per serving

    Estimated

    1 serving ≈ 413 g · recipe makes 5

    Where the energy comes from

    • Protein 15%
    • Carbohydrate 23%
    • Fat 63%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy408 kcal99 kcal
    Protein16.3 g4 g
    Carbohydrate24.9 g6 g
    Net carbohydrate——
    Sugars——
    Added sugars2.6 g0.6 g
    Fibre——
    Fat30.8 g7.4 g
    Saturated fat17 g4.1 g
    Trans fat——
    Cholesterol0 mg0 mg
    Sodium968 mg234 mg
    Salt equivalent2.4 g0.6 g
    Vitamins & minerals per serving
    Potassium
    820 mg
    Calcium
    318 mg
    Iron
    6.1 mg
    Magnesium
    118 mg
    Vitamin A (RAE)
    —
    Vitamin C
    27 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    113 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: shrimp paste, long-grain white rice.
    • Candlenut: English walnuts (FDC 170187) used as a stand-in: candlenuts are similarly oil-rich (about 60–65 % fat); no candlenut entry exists in FDC SR Legacy.
    • Galangal: Fresh ginger used as a stand-in: no galangal entry in FDC SR Legacy, and galangal is a closely related rhizome used in similar small amounts.
    • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Stir the pot gently and often once the coconut milk is in — Javanese cooks say it keeps the santan from 'breaking'.

    Common mistakes

    • Boiling hard after adding the coconut milk, which makes it split and turn grainy.
    • Adding all the vegetables at once — firmer ones need a head start.

    Serve with

    • Serve with rice, sambal and crackers (krupuk); on festive days it accompanies opor ayam and ketupat.

    Storage

    • Refrigerate for up to 3 days.

    Reheating

    • Reheat gently without boiling hard.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 3, 4, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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