Sayur Lodeh (Indonesian Coconut Vegetable Stew)
A fragrant coconut‑based stew brimming with seasonal vegetables, gentle spices and a splash of tamarind, perfect for a comforting vegetarian meal.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a wide saucepan over medium heat and sauté the onion until translucent, about 3 minutes.
-
Step 2 of 5
Add the garlic, coriander, cumin and turmeric; stir for 30 seconds until aromatic.
-
Step 3 of 5
Pour in the coconut milk and water, bring to a gentle simmer, then add the carrot and green beans; cook for 5 minutes.
-
Step 4 of 5
Stir in the cabbage and tamarind water, simmer gently for another 8‑10 minutes until all vegetables are tender and the broth is slightly thickened.
-
Step 5 of 5
Season with salt, ladle into bowls, and garnish with fresh coriander leaves; serve with steamed rice or flatbread.
Notes from the kitchen
If banana leaf is unavailable, skip it; it adds aroma but not essential. Leftovers keep well refrigerated for 2 days; reheat gently to avoid separating the coconut milk.
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