Indonesian turmeric curry with tofu, tempeh & vegetables/Sayur lodeh

🌱 Make this recipe vegan by substituting the animal product for plant-based ingredients. Check the substitution below.

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About this turmeric curry / Sayur lodeh

This high-protein turmeric curry is a traditional nutrient-rich Indonesian food introduced by the Javanese ethnic group in Indonesia which is the inventor of tempeh, which is one of the main ingredients in the dish.

In Indonesia, it is known as sayur lodeh. Also go by vegetable stew or vegetable soup in English. It was later adopted by its neighboring countries, Singapore and Malaysia.

Commonly served as a breakfast food in breakfast restaurants, this mix of tempeh and tofu stew-like soup is also a common choice during ceremonious occasions.

Enjoyed alongside other dishes like compressed rice (see below) satay, peanut sauce, chili paste, and boiled egg, this turmeric curry is great on its own too.

I usually eat it like a stew with brown rice and boiled egg as a topping. An old me would have a peanut sauce to eat this with.

However, due to the high amount of oil content that can trigger the inflammation in my joints and skin, I had to give that up and substitute it with sambal oelek instead.

I have been incorporating this food as my lunch and dinner dish. It is one of my favorite tempeh dishes that reminds me of happy days – when my family gathers over food!

This recipe yields four meals for two people, so whenever I make it, I can keep it till the next day’s dinner. Since several ingredients are needed, preparing it in larger quantities would be a great idea.

Why you will like this Turmeric Curry / Sayur lodeh

Packed with plant-based protein and vegetables, this dish helps you save time from preparing vegetables and protein separately.

The thin soup base made from a blend of different anti-inflammatory root spices is cooked with coconut milk: Another ingredient with high anti-oxidant and polyphenol that gives anti-inflammatory benefits.

If you are worried about the saturated fat content, the recipe has a decent amount of coconut milk, as I prefer the gravy to be thin and low-fat.

Plus, you can check the substitute below for other plant-based milk. However, I suggest sticking with coconut milk if you care about the authenticity of the taste.

Ingredients needed to make this Turmeric Curry

Spices to blend

• 9g Ginger
• 7 turmeric
• 4 shallots
• 2 garlic
• 7g of galangal

Flavoring

• 1 1/2 tbsp of Anchovies powder
• 1 lemongrass – bruised
• 1 1/2 teaspoon of salt
• 1 tbsp palm sugar
• A bit of black pepper
• Coconut milk

Vegetables

• 1 Carrot
• 1 1/2 cup of cabbage
• Long beans
• Sweet turnips

Protein

• 2 block of firm tofu – cut in cube
• 1 block of tempe – cut in cube
• Beancurd skin / fu chuk / dried tofu stick – soaked in water for 10 minutes and cut them smaller

How to make Sayur lodeh

• Step 1 – Blend the spices ingredients (shallot, ginger, galangal & garlic) until they turn into a paste

• Step 2 – Add 3 cups of water to a medium-sized pot and boil the blended spice for 5 minutes.

• Step 3 – Add vegetables and flavoring – except for coconut milk and leave it to boil for 7 minutes or until the carrot is soft.

• Step 4 – Meanwhile, coat tempeh and firm tofu with 1/4 tsp of turmeric powder and salt, cook the tofu and tempeh in an air fryer for 10-15 minutes at 200°C.

• Step 5 – Soak the beancurd sheet in water for 10 minutes. Once softened, drain and cut them smaller.

• Step 6 – Add coconut milk, air-fried tofu and tempeh, beancurd sheet and prawn into the soup and leave it to boil for another 4-5 minutes or until the prawns are no longer pink.

What goes well with this dish?

Traditionally, in Indonesia, it is served with a compressed rice cake called lontong; rice cooked in banana leaves, and folded into a cylinder shape.

The modern version of the rice cake, especially seen in Malaysia and Singapore, comes in sealed plastic packets. All they need to do is boil them in water.

Although it does not sound cancer-friendly, it is much more convenient and saves time!

Condiments such as peanut sauce or chili paste (depending on individual preference and different restaurants) are often topped with to elevate the flavor to the next level.

For someone who grew up with this food, I do feel something is missing without one of those condiments, especially the spicy kick.

Meanwhile, on a special occasion like Eid, house-warming or family gathering, sayur lodeh with the rice cake is often accompanied by satay (or what I would call – southeast Asian-style skewer kebab) and boiled egg.

What can you eat this turmeric curry with?

In case you don’t have access to that, this vegetable soup is great on its own too. It is a complete meal with carbs, protein, and vegetables, making this dish perfect for lunch or dinner.

Since carbs often accompany Asian dishes, I suggest eating them with brown rice or your choice of healthy grains.

How does this turmeric curry taste?

If you have tried Indian, Japanese, or Thai curry before, this turmeric curry is less intense in taste compared to those curries. You will notice a subtle coconut milk taste with a hint of fresh turmeric and aromatic spices from lemongrass, ginger, and galangal.

And one thing I can assure you is each spoonful is rich in texture and from different plant-based ingredients, which will not only satisfy your taste buds but also be beneficial for your gut health.

What other vegetables can you add in Sayur Lodeh?

• Eggplant
• Sweet corn
• Baby corn
• Mushrooms
• Chili
• Vermicelli
• Pumpkin

Substitution

Anchovie powder – Traditionally, chicken stock is used as flavoring. But since most of them are highly processed, opt for natural flavorings such as dried small prawns or nutritional yeast.

Coconut milk – Unsweetened nut milk, soy milk.

Fresh lemongrass – Lemongrass paste. For this recipe, use 1 1/2 tsp of lemongrass paste.

Sweet Turnip – If you are not familiar with sweet turnips or can’t find them, feel free to swap to other vegetable carbs such as pumpkin & corn.

Prawn – Since the ingredients contain different types of soy-based products as protein, feel free to skip this ingredient and increase the quantity of tofu or tempeh.

You may also like

• TURMERIC AND BLACK PEPPER CHICKEN 
• THAI HOT AND SOUR CHICKEN TOM YUM SOUP
• LEMONGRASS CHICKEN NOODLE SALAD
• VIETNAMESE FRESH SALAD ROLL

🥣 Did you try this recipe? Let me know your thoughts in the comment below.