Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot)

Name: Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 5 garlic cloves; 3 lemon grass root; 3 inches fresh ginger, root peeled; 6 macadamia nuts or 6 cashews; 1 teaspoon coriander powder; 1 1/2 tablespoons turmeric; 1 -2 teaspoon salt; 3 dried kaffir lime leaves; 2 bay leaves; 1/2 teaspoon dried chili pepper flakes (to taste); 1 teaspoon dried shrimp, ground; 2 potatoes, peeled; 2 cups cabbage, chopped; 2 cups cauliflower florets; 3 carrots, peeled; 1 zucchini; 1 cup green beans; 1 (14 ounce) can coconut milk; 1/4 cup peanut oil; 2 cups water; steamed rice; optional; fresh cilantro; lime slice

Servings: persons

1 onion
5 garlic cloves
3 lemon grass root
3 inches fresh ginger, root peeled
6 macadamia nuts or 6 cashews
1 teaspoon coriander powder
1 1/2 tablespoons turmeric
1 -2 teaspoon salt
3 dried kaffir lime leaves
2 bay leaves
1/2 teaspoon dried chili pepper flakes (to taste)
1 teaspoon dried shrimp, ground
2 potatoes, peeled
2 cups cabbage, chopped
2 cups cauliflower florets
3 carrots, peeled
1 zucchini
1 cup green beans
1 (14 ounce) can coconut milk
1/4 cup peanut oil
2 cups water
steamed rice
optional
fresh cilantro
lime slice

1
["In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.", "Cut potatoes, carrots, zucchini, green beans into 2"" chunks and set aside.", "In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.", "Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.", "Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime."]

542

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 onion, 5 garlic cloves, 3 lemon grass root, 3 inches fresh ginger, root peeled, and more.

Yes, Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!