Sayur Lodeh – Malaysian Vegetable Curry (Crock Pot)

Sayur Lodeh is a popular Malaysian dish that is often served during festive occasions and special gatherings.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Sayur Lodeh – Malaysian Vegetable Curry (Crock Pot)

Cooking Method: Slow cooking Cuisine: Malaysian Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 240 min Total Time 4 hrs 20 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Coconut milk
• 2 cup Vegetable broth
• 8 ounce Tofu
• 1 cup Green beans
• 1 cup Cabbage
• 1 cup Carrot
• 1 cup Bell pepper
• 1 cup Eggplant
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 2 tablespoon Chili paste
• 1 stalk Lemongrass
• 2 leaf Kaffir lime leaves
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoon Vegetable oil

Instructions

1. In a crock pot, combine coconut milk, vegetable broth, turmeric powder, coriander powder, cumin powder, chili paste, lemongrass, kaffir lime leaves, salt, and sugar.
2. Stir well to mix the ingredients.
3. Add tofu, green beans, cabbage, carrot, bell pepper, and eggplant to the crock pot.
4. Cook on low heat for 4 hours or until the vegetables are tender.
5. In a pan, heat vegetable oil and fry the tofu until golden brown.
6. Serve the vegetable curry with steamed rice and fried tofu.
7. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 20g7%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.