Easy Sayur Lodeh (Vegetable Curry)
Serves: 3–4 | Preparation Time: 1 Hour
A comforting Indonesian vegetable curry made with fresh vegetables, tofu, tempeh, and the rich creaminess of UFC Velvet Coconut Milk Drink. Perfect for a wholesome family meal.
Ingredients
Curry Paste
Curry Paste
200ml UFC Velvet Coconut Milk Drink
30g red chili
5g dried chili
8g garlic
40g red onion
30g shallots
8g sliced lemongrass
5g young ginger
5g galangal
20g cashew nuts
15g dried shrimp
5g shrimp paste
½ tsp turmeric powder
1 tsp curry powder
¼ tsp sea salt
Main Ingredients
30g red chili
5g dried chili
8g garlic
40g red onion
30g shallots
8g sliced lemongrass
5g young ginger
5g galangal
20g cashew nuts
15g dried shrimp
5g shrimp paste
½ tsp turmeric powder
1 tsp curry powder
¼ tsp sea salt
Main Ingredients
400ml UFC Velvet Coconut Milk Drink
40ml vegetable oil
200g white tofu, cubed
150g tempeh, cubed
100ml chicken stock
80g long beans
80g carrot, sliced
100g cabbage
1 tsp sea salt
Fresh coriander, for garnish
A flavorful and creamy vegetable curry that's packed with authentic Indonesian flavors and nourishing ingredients.
40ml vegetable oil
200g white tofu, cubed
150g tempeh, cubed
100ml chicken stock
80g long beans
80g carrot, sliced
100g cabbage
1 tsp sea salt
Fresh coriander, for garnish
A flavorful and creamy vegetable curry that's packed with authentic Indonesian flavors and nourishing ingredients.
How to Make Sayur Lodeh
Blend all the curry paste ingredients, including UFC Velvet Coconut Milk Drink, until smooth and well combined.
Heat vegetable oil in a pan and fry the tofu and tempeh until golden brown. Remove and set aside.
Using the same pan, sauté the curry paste until fragrant and slightly thickened.
Pour in the UFC Velvet Coconut Milk Drink and chicken stock, stirring until the curry base is smooth and creamy.
Add the fried tofu, tempeh, long beans, and carrots. Simmer until the vegetables are tender.
Season with salt to taste, then add the cabbage and cook until just softened.
Transfer to a serving bowl, garnish with fresh coriander, and serve warm.
Enjoy this rich and comforting Sayur Lodeh, packed with vegetables and authentic coconut curry flavor. 🥥✨
Blend all the curry paste ingredients, including UFC Velvet Coconut Milk Drink, until smooth and well combined.
Heat vegetable oil in a pan and fry the tofu and tempeh until golden brown. Remove and set aside.
Using the same pan, sauté the curry paste until fragrant and slightly thickened.
Pour in the UFC Velvet Coconut Milk Drink and chicken stock, stirring until the curry base is smooth and creamy.
Add the fried tofu, tempeh, long beans, and carrots. Simmer until the vegetables are tender.
Season with salt to taste, then add the cabbage and cook until just softened.
Transfer to a serving bowl, garnish with fresh coriander, and serve warm.
Enjoy this rich and comforting Sayur Lodeh, packed with vegetables and authentic coconut curry flavor. 🥥✨
🎥 Watch the recipe video below for the complete step-by-step guide.