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Fragrant Indonesian Sayur Lodeh: A Coconut Milk Vegetable Stew

A creamy, subtly spiced vegetable stew simmered in rich coconut milk broth.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Sayur Lodeh is a beloved Indonesian vegetable stew, celebrated for its comforting flavors and vibrant array of textures. This dish, often enjoyed with rice or lontong (compressed rice cakes), showcases the diversity of Indonesian cuisine. Originating from Java, it's a staple in many Indonesian households, representing a harmonious blend of fresh vegetables and aromatic spices simmered in creamy coconut milk. It's more than just a stew; it's a taste of home.

  • •A Symphony of Textures - From the crisp-tender long beans to the soft cabbage and melt-in-your-mouth eggplant, each vegetable contributes a unique textural element.
  • •Subtle Spice, Maximum Flavor - The blend of turmeric, coriander, and chili peppers creates a warm and inviting spice profile that isn't overpowering but deeply satisfying.
  • •Coconut Creaminess - The coconut milk base provides a luxurious richness that perfectly complements the vegetables and spices, creating a harmonious and comforting broth.
  • •Aromatic Infusion - Galangal, lemongrass, and bay leaves infuse the dish with a fragrant aroma that elevates the entire culinary experience.
  • •Versatile Vegetable Medley - While this recipe suggests a specific combination, you can easily adapt it to include your favorite seasonal vegetables, making it a perfect way to use up your garden bounty.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 tablespoons Vegetable oil
  • 6 medium Shallots (thinly sliced)
  • 3 cloves Garlic (minced)
  • 2-3 small Red chili peppers (adjust to your spice preference, seeded and chopped)
  • 3 Candlenuts (soaked in hot water for 10 minutes)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Ground coriander
  • 1 inch Galangal (bruised)
  • 1 stalk Lemongrass (bruised)
  • 2 Bay leaves
  • 1 cup Long beans (cut into 2-inch pieces)
  • 1 cup Cabbage (shredded)
  • 1 medium Eggplant (cubed)
  • 1 medium Carrots (sliced)
  • 4 cups Coconut milk
  • to taste Salt
  • to taste Sugar

Step-by-Step Instructions

  1. 1

    Prepare the spice paste (bumbu): In a food processor or using a mortar and pestle, grind together the shallots, garlic, red chili peppers, and candlenuts until a smooth paste forms. This paste is the foundation of the dish's flavor, so ensure it's well-ground.

    ~10 min

    Tip: Soaking the candlenuts makes them easier to grind and reduces their slight bitterness.
  2. 2

    Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring frequently, until fragrant and the paste begins to deepen in color. Sautéing the paste properly releases its aromatic oils and prevents a raw taste.

    ~7 min

    Tip: Be careful not to burn the paste, as this will impart a bitter flavor to the dish.
  3. 3

    Add the turmeric powder, ground coriander, galangal, lemongrass, and bay leaves to the pot. Stir to combine and cook for another minute, allowing the spices to bloom and release their flavors. The addition of these spices adds warmth and depth to the stew.

    ~1 min

    Tip: Bruising the lemongrass and galangal helps to release their essential oils.
  4. 4

    Pour in the coconut milk and bring to a simmer, stirring occasionally. Simmering the coconut milk allows it to meld with the spices and create a rich and flavorful broth. Reduce heat to low-medium.

    ~5 min

    Tip: Use full-fat coconut milk for the richest flavor and creamiest texture.
  5. 5

    Add the carrots and long beans to the pot. Simmer for 5 minutes, allowing them to soften slightly. Adding these vegetables first ensures they have enough time to cook through properly.

    ~5 min

    Tip: Cut the carrots into smaller pieces if you prefer them to be softer.
  6. 6

    Next, add the eggplant and cabbage. Stir to combine and continue simmering for another 5-7 minutes, or until the vegetables are tender but still slightly firm. These vegetables cook relatively quickly, so add them later to prevent them from becoming mushy.

    ~7 min

    Tip: Don't overcook the vegetables; they should retain some of their texture.
  7. 7

    Season with salt and sugar to taste. Start with a small amount and adjust as needed, keeping in mind that the coconut milk is already slightly sweet. The balance of sweet and savory is key to a delicious Sayur Lodeh.

    ~2 min

    Tip: A pinch of white pepper can also add a nice subtle kick.
  8. 8

    Continue to simmer for another 5 minutes, allowing the flavors to meld together. The longer the stew simmers, the more flavorful it will become.

    ~5 min

    Tip: Taste and adjust the seasoning one last time before serving.
  9. 9

    Remove the galangal, lemongrass, and bay leaves before serving. These aromatics have done their job and are not meant to be eaten.

    ~1 min

    Tip: Use tongs or a slotted spoon to easily remove the aromatics.
  10. 10

    Serve hot with steamed rice or lontong (compressed rice cakes). Garnish with fried shallots for added flavor and texture. Enjoy!

    0
    Tip: A dollop of sambal (Indonesian chili paste) can add a fiery kick for those who like it spicy.

How Do I Know It's Ready?

The vegetables should be tender but still slightly firm, and the broth should be creamy and flavorful.

Frequently Asked Questions

Yes, you can use frozen vegetables, but fresh vegetables will provide a better texture and flavor.

Final Thoughts

I hope you enjoy making this Fragrant Indonesian Sayur Lodeh: A Coconut Milk Vegetable Stew as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!