Gluten-Free Sayur Lodeh

Dive into the warm, comforting flavors of Gluten-Free Sayur Lodeh, a vibrant Indonesian vegetable curry that's both wholesome and satisfying. This gluten-free version of the classic dish features a medley of fresh vegetables—carrots, green beans, cabbage, eggplant—paired with protein-packed tofu and tempeh, all simmered in a creamy coconut milk broth infused with aromatic spices like lemongrass, galangal, turmeric, and cumin. Perfect for weeknight dinners or special occasions, this one-pot wonder is easy to prepare in just 45 minutes and pairs beautifully with steamed rice. Whether you're gluten-free or simply craving nutrient-rich comfort food, this flavorful Sayur Lodeh is sure to become a favorite at your table.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 ml Coconut milk
• 600 ml Water
• 200 g Firm tofu, cubed
• 1 medium Carrot, sliced
• 150 g Green beans, trimmed and cut into 2-inch pieces
• 100 g Cabbage, roughly chopped
• 1 small Eggplant, cubed
• 100 g Tempeh, cubed
• 1 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 inch Galangal, sliced
• 1 whole Lemongrass stalk, bruised
• 2 leaves Bay leaves
• 3 medium Shallots, finely chopped
• 2 cloves Garlic cloves, minced
• 1 medium Red chili, sliced (optional)
• 1 tsp Salt
• 1 tsp Sugar
• 2 tbsp Oil

Directions

Step 1

Prepare all the vegetables by slicing the carrot, trimming and cutting the green beans, chopping the cabbage, and cubing the eggplant and tofu.

Step 2

In a large pot, heat the oil over medium heat. Add the shallots and garlic, and sauté until the shallots are translucent.

Step 3

Add the coriander seeds, cumin seeds, and turmeric powder, and stir for about 1 minute until fragrant.

Step 4

Add the galangal, bruised lemongrass, bay leaves, and if using, the red chili. Cook for another 1-2 minutes.

Step 5

Pour in the coconut milk and water, stirring to combine with the spices.

Step 6

Add the tofu, tempeh, carrot, green beans, cabbage, and eggplant to the pot. Stir to coat the vegetables in the coconut milk mixture.

Step 7

Season with salt and sugar, and bring the mixture to a simmer.

Step 8

Cook for about 20-25 minutes or until the vegetables are tender but not mushy.

Step 9

Adjust seasoning to taste, then remove from heat.

Step 10

Serve hot with steamed rice or as a standalone dish. Enjoy your delicious and gluten-free Sayur Lodeh!

Nutrition Facts

Serving size	1884.6 grams (1884.6g)

Amount per serving	% Daily Value*
Calories	1135

Total Fat 58.10g	74%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2571mg	112%
Total Carbohydrate 111.30g	40%
Dietary Fiber 27.20g	97%
Total Sugars 55.70g
Protein 60.50g	121%

Vitamin D 0IU	0%
Calcium 1787mg	137%
Iron 16mg	90%
Potassium 2782mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 20.0%

Carbs: 36.8%