Indonesian
Indonesian Sayur Lodeh (Quick Veg Coconut Stew)
A gentle coconut vegetable stew — clear out the crisper drawer into one comforting pot.
About this recipe
Indonesian Sayur Lodeh (Quick Veg Coconut Stew) is a indonesian lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around tofu, and it takes about 22 min total but only ~12 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200ml coconut milk
- 1 carrot
- 150g tofu
- 3 cloves garlic
- 1/4 cabbage buy
- 2 shallot buy
Equipment
Method
- 1
Fry chopped garlic and shallot in oil until soft, 2 min.
~2 min
- 2
Add 300ml water and coconut milk; bring to a simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary →.
~3 min
- 3
Add carrot and cabbage; simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → 8 min, then tofu and a pinch of salt, 3 min more.
~12 min
Smart swaps
Out of something? Try one of these.
- Coconut milk
- evaporated milk or any unsweetened plant milk + a little oil for richness.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Shallots
- half a small red onion — milder, but close.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Cut carrots into thin matchsticks so they soften in the same time as everything else. How to julienne carrots →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Indonesian Sayur Lodeh (Quick Veg Coconut Stew) take to make? +
About 22 min from start to finish, but only roughly 12 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Coconut milk → evaporated milk or any unsweetened plant milk + a little oil for richness; Tofu → tempeh, or chicken/prawns if you eat meat; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Indonesian Sayur Lodeh (Quick Veg Coconut Stew) ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
More Indonesian recipes
Indonesian
Nasi Goreng (Indonesian Fried Rice)
Sweet-savoury fried rice with kecap manis and a fried egg — Indonesia's national comfort dish in 15 min.
Indonesian
Indomie-Style Mie Goreng
Stir-fried instant noodles done right — egg, greens and a sweet-savoury glaze in under 10 minutes.
Indonesian
Telur Balado (Eggs in Chilli Sauce)
Boiled eggs in a punchy red chilli-tomato sambal — big flavour, cheap, freezer-pantry friendly.