Heart-Healthy Sayur Lodeh

Discover a vibrant, wholesome twist on a traditional Indonesian classic with this Heart-Healthy Sayur Lodeh, a veggie-packed coconut curry soup designed to nourish both your body and soul. Brimming with fresh, nutrient-rich ingredients like green beans, carrots, cabbage, and eggplant, this lighter version swaps heavy cooking methods for heart-friendly extra virgin olive oil and low-sodium vegetable broth. Aromatic spices such as turmeric, coriander, and cumin join forces with lemongrass, ginger, and red chili to create an irresistible flavor profile, while silken tofu adds a protein boost to this satisfying dish. Finished with a splash of lime juice and fresh cilantro, this comforting bowl of goodness is perfect for a cozy dinner or meal prep. Ready in under an hour, this plant-based, dairy-free recipe offers a flavorful way to support a healthy lifestyle.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 medium shallots
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 lemongrass stalk
• 1 medium red chili
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon ground cumin
• 4 cups low-sodium vegetable broth
• 1 cup light coconut milk
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 medium carrot, sliced
• 2 cups cabbage, roughly chopped
• 1 small eggplant, diced
• 8 ounces tofu, firm, cubed
• 1 tablespoon lime juice
• 0.5 cup fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing the aromatic base. Peel and thinly slice the shallots and garlic. Peel and grate the ginger. Smash the lemongrass stalk with the back of a knife to release its flavors and slice it into large pieces. Slice the red chili.

Step 2

Heat the olive oil in a large pot over medium heat. Add the shallots, garlic, ginger, lemongrass, and chili. Sauté until the mixture is fragrant and the shallots are translucent, about 4-5 minutes.

Step 3

Stir in the turmeric, coriander, and cumin, and cook for another minute until the spices are well incorporated.

Step 4

Add the vegetable broth and bring it to a simmer. Stir in the green beans, carrot, cabbage, and eggplant. Cover the pot and let the vegetables cook for about 10 minutes, or until they are tender.

Step 5

Gently stir in the coconut milk and tofu. Let everything simmer for an additional 10 minutes. Ensure the coconut milk does not boil to maintain its creamy texture.

Step 6

Add the lime juice, and let the soup simmer for another 5 minutes to allow the flavors to meld together.

Step 7

Before serving, remove the pieces of lemongrass. Stir in the chopped cilantro and season with salt and pepper to taste.

Step 8

Serve hot in bowls, and garnish with additional cilantro if desired.

Nutrition Facts

Serving size	2289.5 grams (2289.5g)

Amount per serving	% Daily Value*
Calories	1115

Total Fat 60.20g	77%
Saturated Fat 16.40g	82%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1934mg	84%
Total Carbohydrate 115.70g	42%
Dietary Fiber 27.50g	98%
Total Sugars 37.40g
Protein 52.30g	105%

Vitamin D 0IU	0%
Calcium 1956mg	150%
Iron 26mg	144%
Potassium 3438mg	73%

*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: 44.6%

Protein: 17.2%

Carbs: 38.1%