Malaysian Vegetable Curry (Sayur Lodeh)

TO FOOD WITH LOVE
25Ingredients
75Minutes
590Calories

Ingredients

US|METRIC
  • 300 grams deep fried tofu
  • 1 cup sliced carrots
  • 3 cups cabbage (about 1/4 of a cabbage, cut into 2 inch strips)
  • 2 cups long beans (green/, cut into 2 inch lengths)
  • 2 eggplants (the long and slender type, sliced into 2 inch halves)
  • 2 pieces kaffir lime leaves (torn and crushed)
  • 4 cups water
  • 1 1/2 teaspoons stock (ikan bilis, powder)
  • 1 tablespoon palm sugar
  • 1/2 cup vegetable oil
  • 3 tablespoons chilli paste (made from dried chillies)
  • 1 1/2 cups coconut milk
  • 1 1/2 teaspoons salt (or to taste)
  • 2 teaspoons soy sauce
  • 1 handful water (glass noodles, soaked in, until softened)
  • 3 tablespoons dried shrimp (rinse with water and drain, then leave for 15 minutes to soften)
  • 2 onions (medium)
  • 4 cloves garlic
  • 1/2 inch ginger
  • 1/2 inch galangal
  • 1 stalk lemongrass (white part only, reserve the rest of the stalk to simmer separately in the broth later)
  • 3 teaspoons belacan (toasted)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
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    NutritionView More

    590Calories
    Sodium31% DV750mg
    Fat51% DV33g
    Protein35% DV18g
    Carbs20% DV61g
    Fiber60% DV15g
    Calories590Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat14g70%
    Trans Fat0.5g
    Cholesterol<5mg1%
    Sodium750mg31%
    Potassium1520mg43%
    Protein18g35%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber15g60%
    Sugars9g18%
    Vitamin A60%
    Vitamin C50%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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