Sayur Lemak is a light-ish coconut based curry from Singapore and Malaysia. Here, I’ve veganised and simplified this favourite childhood dish.
First published Jan 2014. Updated Feb 2018.
Estimated reading time: 7 minutes
Table of contents
Malay Language Lesson, as usual 🙂
Sayur = Vegetables
Lemak = Cream (here, it refers to the the coconut milk)
The traditional Sayur lemak can be found in various guises, depending on which ethnic group is making it. The Malays, the Eurasian and the Nyonyas all have their own versions.
You can read more about the various ethnic groups and their foods, in these 2 countries on my new site: Singaporean and Malaysian Recipes.
Where does Sayur Lemak come from?
Sayur Lemak is also known as Sayur Lodeh or Masak Lodeh and has its origins in Indonesia, particularly, Java, where quite often, it is made with jackfruit.
Vegan Sayur Lemak Recipe
This vegan Sayur Lemak is lighter than the usual version, and is more like the one made by the Eurasians in Singapore. It uses less coconut milk than is popular, and although carrots, beans and cabbage are the standard vegetables used, the dish can be enhanced by adding aubergines (eggplants), cauliflower, tofu and tempeh, a very popular ingredient with the locals.
When I first posted this recipe in Jan 2014, I made it the way my granny used to make it, and very traditional. However, when I published my Singapore Cookbook later that year, I wanted to make some recipes accessible to the vast majority, and so simplified the ingredients rather drastically.
- First, I made it completely vegetarian by omitting the dried shrimp and shrimp paste.
- Then, I cut down on the aromatics and settled for just onions, garlic, chillies and lemongrass. Don’t fret, this lighter, vegetarian version is still absolutely delicious, the turmeric and lemongrass playing a major part in contributing flavour and aroma.
Vegan Sayur Lemak Ingredients
Tofu
You can omit it if you are not a fan. However, if using tofu, you have a few options here: just use the tofu as it is, cut up in cubes. In this instance, be careful when stirring the curry, as you don’t want to break up that tofu too much.
Second option is to lightly fry the tofu cubes, until a light golden brown. This adds amazing texture, just a touch a crispness when eating the curry, and fried tofu is also delicious!
The tofu I’m using in one of the pictures here, are puffed tofu, bought from the Chinese grocer. You can make these yourself, it involves draining the tofu for a few hours, by placing and squashing it between kitchen towels and placing a heavy object over. Then when you fry the tofu squares, they’ll puff up. But it’s easier to just buy them! 😉
Lemongrass
You can read more about how we use lemongrass, here. We will be using them whole, after bruising them. This is how:
Cut off a small piece at the bottom and remove any dried out or brown layers. Using the back of a knife, pound hard on the bulb to lightly smash it. This releases the essential oils and flavour.
Coconut Milk
Never cook on a rolling boil when using fresh coconut milk as it will curdle. Always cook on a medium low heat, at a simmer. Canned coconut milks with stabilisers can also be temperamental, so I would suggest following the same rule.
If you have access to fresh, grated coconut milk, get 2 pressings to make up the amount here.
If using canned, give it a good shake before opening. Then use what the recipe calls for here and freeze the rest for another day, or use it to make a vegan drink like the following:
Tempeh
Although not listed in the ingredients, as I can’t stand it (!), tempeh is a very popular ingredient in Sayur Lemak. So if you are a fan, use it instead of the tofu or with it.
Turning this Sayur Lemak Serani into a Non Vegetarian affair
Because I’m all for equal opportunity! 😉
Just add prawns (shrimps) or small pieces of chicken to the recipe. Add the prawns in step 7, as you only want to cook them for 2-3 minutes.
Add the chicken with the aubergines and carrots, in step 5.
How to Serve Vegan Sayur Lemak
The traditional sayur lemak is served with rice, as well as compressed rice cakes called lontong and ketupat. The latter 2 tend to be festive foods, and the lemak will be served alongside other favourites like Beef Rendang, a thick beef curry, known as rendang daging, in Malay and Indonesian.
This is not really the sort of curry you would serve with rotis (flatbreads).
Shall we get our aprons on?
More Vegan Recipes on LinsFood
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Lin xx
Vegan Sayur Lemak (Vegan Yellow Coconut Curry)
Ingredients
- 100 g (3.5 oz )tofu, cut in 2.5cm/1" cubes
- 125 ml (½ cup) vegetable oil
- 2 Tbsp vegetable oil
- 1 medium onion halved, then sliced thinly
- 1 small clove garlic sliced widthwise
- ½ a red chilli sliced
- 2 lemongrass stalks the bottom half only, and bruised
- 1 tsp ground turmeric
- 1 medium aubergine sliced in rings
- 1 medium carrot sliced in rings
- 2 handfuls white cabbage sliced thinly
- handful French beans sliced in half
- 350 ml (1 2/5 cup) water
- 250 ml 1 cup coconut milk
- 2 tbsp light soy sauce
- 1 tsp salt
- 4 lime leaves torn (optional)
- small handful fresh coriander leaves cilantro, finely chopped
Original recipe
- 100 g (3.5 oz) tofu cut in 2.5cm/1" cubes
- 125 ml (½ cup) vegetable oil
- 2 Tbsp vegetable oil
- 2 handfuls white cabbage sliced thinly
- 1 large carrot sliced in rings
- a handful French beans halved
- 1 medium aubergine sliced in rings
- 350 ml (1 2/5 cup) water
- 250 ml 1 cup coconut milk
- 1 Tbsp light soy sauce
- 1 tsp fish sauce
- 4 lime leaves optional
- small handful coriander leaves cilantro, finely chopped
Paste Ingredients
- 2 medium onions. quartered
- 1 tsp ground turmeric
- 5 dried chillies soaked in hot water for 15 minutes (or 2 fresh red)
- 2 heaped Tbsp dried shrimp udang kering, soaked in hot water for 15 minutes
- 1 Tbsp shrimp paste belacan
- 2 stalks lemongrass bottom half, sliced for easier pounding
- 2.5 cm (1") galangal
Instructions
- If you are frying the tofu, heat the oil in a small frying pan and lightly fry the tofu for about 2-3 minutes, on medium heat, until golden brown, and drain on kitchen paper, until needed. This is just to add crunch and deepen the flavour. You could skip this stage and add the tofu as is.
- Heat a large saucepan on medium high heat and sauté the onions for 2 minutes.
- Add the garlic, chillies and lemongrass and fry for just 30 seconds.
- Add the turmeric and cook for another 30 seconds.
- Add the aubergines and carrots and coat them well.
- Add the water and coconut milk, bring to a gentle boil, then lower the heat and simmer, giving everything a good mix but with a light touch. Cook for about 10 minutes. Remember, never cook coconut milk on high heat, and never cover the saucepan when cooking with coconut milk.
- Now add the rest of the vegetables, the soy sauce, salt and lime leaves (if using), and stir thoroughly. Cook for 2 minutes.
- Add the tofu, cook for a minute to let it heat through, check the seasoning, add more salt or soy sauce if necessary.
- Garnish with some coriander leaves (cilantro) and serve, as suggested.
Original Recipe
- Pound or grind all your paste ingredients. Set aside.
- Fry your tofu pieces in the half cup of oil as above, if you want fried tofu.
- Heat the oil in a large saucepan on medium high heat and sauté the paste for 2 minutes until fragrant.
- Add the aubergines and carrots, stir to coat.
- Add the soy and fish sauces, stir.
- Add the water and bring to a boil, as soon as that happens, add the coconut milk, lower the heat slightly and bring to a gentle simmer, giving everything a good mix but with a light touch. Leave to cook, uncovered, for 10 minutes.
- Add the rest of the vegetables, an cook for 2 minutes.
- Add the tofu now, stir, let them heat through, check seasoning, add salt if necessary and serve as discussed.
Hello Azlin, do you have any tips on storing lodeh in freezer or is this discouraged? Thanks for your advice and Eid Mubarrak to you!
Hi Yas, Eid Mubarak to you too. You know, I’ve never tried it, but I don’t see any reason why you can’t freeze it, because every single thing in there can be frozen individually, from the coconut milk to the vegetables. Reheat gently on the stove, so the coconut milk doesn’t split. The vegetables will be a little overcooked and softer than normal.
Fyi, not sure if you are aware, but all new Singaporean/Malaysian/Indonesian recipes will be on my new blog: https://www.singaporeanmalaysianrecipes.com/
Hi,
Thanks so much for this recipe. How can I replace lemongrass which I cannot get here.
Thanks.
A pleasure, Caro. Grate the zest of a whole lemon into the recipe, PLUS 1/2 a tablespoon of lemon juice. Add both right at the end of cooking, with the tofu.
Love this vegan recipe! So versatile with different vegetable options and most importantly easy to find ingredients and spices. Thanks for sharing!
Thank you, Annie, glad you think so! Gong Xi Fa Cai!
Light on stomach and so flavourful- this Curry is just the thing for a lovely summer meal! I’m tempted to try it today. Going to check if I have all the ingredients in the kitchen.
Loved the vegan version of the traditional curry..so rich in flavours.. looks so inviting with rice..
Delicious curry Azlin. Love the fact that you have mentioned two approaches to prepare this curry. I cant waut to try this curry:)
Thank you!
The colors. The flavors. OMG this is my kind of food. We finally got some cold weather here. I’m trying this next week!
Thank you, Jordan. How did it go?
These flavors sound heavenly together! I haven’t tried this particular kind of curry, but it sounds fabulous!
Thank you, it is!
This curry sounds fantastic. Thanks for all the tips. They are very helpful. I love both versions of your curry but since I’m not a vegetarian I would go with your original version.
Thank you, April
I love trying different curries and good that you have given both versions here. Looks delicious.
Thank you!
To be honest I don’t know much about curry recipes and have only had curried goat which I absolutely love. You have inspired me with your beautiful pics to learn more and give this recipe a try. Thanks!
Thanks Lin, I really like the sound of this curry. I’m going to pencil both versions in and give them a try.
This looks very good, I have been on a coconut cream kick recently. I like the idea of adding the eggplant!
Thank you!
Oh sedapnya, this curry! I just love Sayur Lemak but don’t make it that often. You know my son is vegetarian because of his angmoh girlfriend. I am going to try your simplified recipe, Azlin, can’t wait!
Haha, thank you, I hope you enjoy it!
I’m on a huge curry kick right now! This looks delicious!
Thank you, Nicole!