Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot)
360 mins (prep 60, cooking 300)
24 ingredients
6-8 servings
One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.

Categories:  indonesian , crock-pot , indian , equipment , curries , asian , malaysian , main-dish , cauliflower , potato , carrots , vegetarian , vegetable ,
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Serving Size (283.19 g)
Servings 6
Amount per Serving
Calories 285.07 Calories from Fat 233.19
% Daily Value *
Total Fat 25.91g 239.15%
Saturated Fat 15.51g 465.39%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 419.08mg 104.77%
Total Carbohydrate 14.06g 28.13%
Dietary Fiber 5.2 g 124.77%
Sugars 5.63 g %
Protein 3.52g 42.25%
Vitamin A 219.51IU% Vitamin C 31.64mg%
Calcium 71.07mg% Iron 3.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lemon grass, fresh ginger, coriander powder, dried, chili pepper flakes, dried shrimp, cauliflower florets, fresh cilantro, lime slice