Sayur lodeh (Malay vegetable curry)
Nutrition Info.(per serve)
5 dried chillies
1 red chilli, seeds removed and roughly chopped
1/4 cup raw cashews
4 cloves garlic, peeled
2 small shallots, roughly chopped
1 teaspoon turmeric
1 teaspoon Vegemite
35g (4 tablespoons) peeled, roughly chopped ginger
1 stalk lemongrass (white part only), roughly chopped
juice of 1 lime
2 tablespoons canola oil
1 cup reduced-fat coconut milk
2 cups reduced-salt vegetable stock
3 kaffir lime leaves
250g green beans, ends removed and cut in half
2 cups quartered button mushrooms
1 large carrot, peeled and cut into batons
1 head (around 200g)c broccoli, cut in small florets
1/4 (around 500g) red cabbage, sliced
300g firm tofu, cut in 3cm cubes
2 spring onions, finely sliced
coriandercilantroX leaves, to garnish
2 cups cooked brown rice
Total fat 22g
Saturated fat 6g
Dietary fibre 14g
1 Place all curry paste ingredients in a food processor. Blend to a smooth paste.
2 Heat oil in a large frying pan over a medium heat. Add curry paste and fry for 1-2 minutes, or until fragrant.
3 Add coconut milk, stock and kaffir lime leaves and bring to a boil. Reduce heat and simmer for 5 minutes.
4 Add vegetables and tofu, and continue to simmer for 20 minutes. Remove kaffir lime leaves.
5 Serve garnished with spring onion and coriander leaves, with hot rice on the side.
Make it gluten free: Check turmeric, stock and tofu are gluten free.
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