Sayur Lodeh

Sayur Lodeh (Indonesian Vegetables in Coconut Milk)

Sayur Lodeh (Indonesian Vegetables in Coconut Milk)

By: Ames Starr

Sayur lodeh translates in Indonesian to vegetables in coconut milk and is a traditional Javanese dish. Use the vegetables listed as a guide but you can use whatever you like. We use coconut aminos in place of the traditional shrimp paste to keep it plant-based



Prep time

Cook time



  • 2 stems lemongrass, bottom part sliced
  • 2-3cm knob ginger
  • 3 cloves garlic
  • 4 stems shallots, bottom part sliced
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1-2 chillies (optional)
  • 1-2 chillies (optional)
  • 200g firm tofu
  • ¼ pumpkin, skin removed & chopped into 2-3cm pieces
  • 1 small eggplant
  • ½ tsp coconut aminos
  • 2 x 400g tins coconut milk
  • Salt, to taste
  • Coconut sugar, to taste
  • 1 cup green beans or snake beans, chopped
  • 1 carrot, sliced


  • In a mortar and pestle (if you have the time and patience) or a blender/food processor, combine the lemongrass, ginger, garlic, shallots, turmeric, coriander and chillies, if using.
  • In a wok or large frying pan, heat the peanut oil. Add spice mix and fry for a few mins until fragrant.
  • Add tofu, pumpkin and eggplant, fry just long enough to cover in the spice mix.
  • Add coconut aminos and coconut milk and bring to the boil. Reduce heat and simmer. Add salt and coconut sugar to your taste.
  • When the pumpkin is just cooked (soft if you poke a fork in it but still quite firm), add remaining veggies and simmer until they are all cooked.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Ames Starr

Ames Starr

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