Vegan sayur lemak with rice

Name: Vegan sayur lemak with rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Malaysian
Ingredients: 220 g Tofu; 250 g Aubergine; 120 g Carrot; 160 g White cabbage; 120 g Green beans; 100 g Onion; 10 g Garlic; 8 g Fresh chilli; 18 g Lemongrass; 3 g Ground turmeric; 180 g Coconut milk, full-fat; 20 g Soy sauce; 12 g Rapeseed oil; 300 g Water; 360 g Plain ready-cooked rice; 10 g Fresh coriander; 3 g Salt

Malay-style coconut vegetable curry with tofu and ready-cooked rice, without the usual shrimp paste.

Estimated total time: 35 minutes2 portionsAbout 680 kcal per portion

Vegan sayur lemak with rice — representative dish photograph — Photo: Midori · CC BY 3.0 · Photo source. The photographed Indonesian lodeh may contain animal ingredients; it is a dish-family illustration, not proof of this vegan formulation, and the measured rice is not pictured.

Ingredients for 2 portions

220 g Tofu
250 g Aubergine
120 g Carrot
160 g White cabbage
120 g Green beans
100 g Onion
10 g Garlic
8 g Fresh chilli
18 g Lemongrass
3 g Ground turmeric
180 g Coconut milk, full-fat
20 g Soy sauce
12 g Rapeseed oil
300 g Water
360 g Plain ready-cooked rice
10 g Fresh coriander
3 g Salt

Method

Use 360 g rice already cooked and safely chilled; cooking raw rice adds about 25–35 minutes. Cut 220 g plain tofu into cubes, 250 g aubergine and 120 g carrot into bite-size pieces, shred 160 g cabbage, and trim 120 g green beans.
Heat 12 g rapeseed oil in a saucepan. Soften 100 g sliced onion for about 3 minutes, then stir in 10 g garlic, 8 g chopped fresh chilli, 18 g bruised lemongrass and 3 g turmeric for 30 seconds.
Add the aubergine and carrot with 300 g water and 180 g full-fat coconut milk. Bring to a gentle simmer, not a rolling boil. Cook for about 10 minutes, then add the cabbage, green beans and 20 g soy sauce. Simmer another 5–7 minutes until the vegetables are tender.
Stir in the tofu and heat it completely through. Season with 3 g salt. Remove and discard the lemongrass stalks, divide the curry between two bowls and finish with 10 g coriander. Reheat the prepared rice until steaming hot and serve 180 g per person alongside.

Based on Azlin Bloor’s vegan sayur lemak, a Singapore/Malaysia coconut vegetable curry adapted without dried shrimp or shrimp paste. Her version may fry tofu separately; this quick version simmers plain tofu and serves the curry with measured ready-cooked rice to form a main meal. The Wikimedia photo depicts an Indonesian lodeh bowl in the same dish family; its actual ingredients and vegan status are unknown, and the rice is not pictured. Lemongrass is removed after cooking but conservatively counted in energy. Check packaged tofu, coconut milk and soy sauce labels. Nutrition is estimated from listed weights.

Sayur lemak sayuran

Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

LinsFood / Azlin Bloor — Vegan Sayur Lemak

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