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Vegetarian, Vegan, Low Fat
70ml coconut milk
1 carrot, chopped
1 handful bok choy, chopped
2 tomatoes, chopped
1 tsp salt
½ tsp pepper
A dash of cooking oil
In a blender or food processor, blend together the spices.
In a wok, heat a dash of cooking oil over a medium flame. Add the blended spices and fry for around three minutes until fragrant.
Boil the carrots and tomatoes in 700ml of water. When the carrots are half-done (should still be a little firm), add in the blended spices. Stir well.
Add the bok choy, coconut milk, salt and pepper into the vegetables and stir well, lowering the heat to a simmer and cooking for a further three minutes.
There is no set rule on which vegetables to use for sayur lodeh. You can use any vegetables you like: carrots, green beans and aubergine all work well.