Sayur Lodeh (Malaysian Coconut Vegetable Stew)
A comforting coconut‑based stew of mixed vegetables simmered with aromatic spices, perfect for a hearty vegetarian Malaysian meal.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and soften the onion until translucent, about 3 minutes.
-
Step 2 of 5
Add the garlic, ginger, ground coriander, turmeric and chili paste; stir for 1 minute until fragrant.
-
Step 3 of 5
Pour in the coconut milk and water, bring to a gentle boil, then reduce to a simmer.
-
Step 4 of 5
Add the tofu and all the vegetables, stirring to coat; simmer for 12–15 minutes until tender but still bright.
-
Step 5 of 5
Stir in the tamarind juice and salt, adjust seasoning, and cook another minute; garnish with cilantro before serving.
Notes from the kitchen
If tamarind is unavailable, substitute with a splash of lime juice and a pinch of brown sugar. Leftovers keep well refrigerated for 2 days; reheat gently to avoid splitting the coconut milk.
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