Gulai Sayur (Vegetable Gulai)
Indonesian • Vegan
How to Make Gulai Sayur (Traditional & Healthy Version)
Gulai Sayur, an Indonesian vegetable stew, is packed with vibrant flavors and wholesome nutrition. This dish traces its roots to the Minangkabau community, but its popularity spans across Indonesia, Malaysia, and even Indian kitchens, where coconut-based curries are cherished. Gulai Sayur is distinguished by its aromatic spice blend, creamy coconut milk, and the medley of fresh vegetables like beans, carrots, and cabbage. Traditionally served as a snack or side, Gulai Sayur is loved for its comforting taste and versatility. For Indian food lovers tracking calories, Gulai Sayur is a fantastic choice. The coconut milk provides a silky texture without heavy cream, and the vegetables add fiber, vitamins, and minerals. Its mild yet earthy flavor makes it suitable for all ages, and it can be easily adapted for weight loss or diabetic-friendly diets. Whether enjoyed with steamed rice or whole wheat rotis (atta roti), Gulai Sayur is a delicious way to add global flavors to your healthy Indian vegetarian menu.
Ingredients(for 1 bowl Gulai Sayur + 1 katori brown rice)
- 1/2 cup Green beans (cut into 1-inch pieces)
- 1/2 cup Carrots (sliced)
- 1/2 cup Cabbage (shredded)
- 1 small Potato (cubed) - optional
- 1 cup Coconut milk (thin)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (crushed)
- 1/2 inch Ginger (grated)
- 1/2 tsp Turmeric powder (haldi)
- 1 tsp Coriander powder (dhaniya powder)
- 1/4 tsp Red chilli powder (adjust to taste) - optional
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt
- 1 tsp Vegetable oil (cold pressed preferred)
- 1 Bay leaf (tej patta) - optional
Instructions
- 1
Heat oil in a kadhai or deep pan. Add cumin seeds and bay leaf, let them splutter.
2 minutes
Use cold-pressed oil for a healthier option.
- 2
Add chopped onions, sauté until translucent. Stir in garlic and ginger, cook till aromatic.
3 minutes
Keep flame medium to avoid burning the spices.
- 3
Add turmeric, coriander, and chilli powder. Mix well and cook for 1 minute.
1 minute
Roasting spices enhances flavor and aroma.
- 4
Add all vegetables (beans, carrots, cabbage, potato) and salt. Mix and sauté for 2-3 minutes.
3 minutes
Cut vegetables uniformly for even cooking.
Why This Dish is Healthy
This vegetable stew is naturally low in saturated fat and high in micronutrients, making it a perfect fit for a healthy Indian vegetarian diet. The absence of heavy creams and the use of coconut milk provide good fats without excess calories. Its high fiber content supports digestion and helps manage blood sugar, making Gulai Sayur a smart choice for all age groups.
Gulai Sayur is rich in dietary fiber, antioxidants, vitamins A, C, and K from the vegetables, and healthy fats from coconut milk. It provides a balanced mix of complex carbs, moderate protein, and essential minerals like potassium and magnesium. Using minimal oil keeps calories in check, making it ideal for weight watchers and those monitoring cholesterol.
Pro Tips
- 💡Tip 1: Cut vegetables evenly for perfect texture.
- 💡Tip 2: Use fresh coconut milk for best flavor.
- 💡Tip 3: Add a squeeze of lime before serving for brightness.
- 💡Tip 4: Garnish with fresh coriander to enhance aroma.
- 💡Tip 5: Pair with brown rice or atta roti for a wholesome meal.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently before serving to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 2.3 g |
| Carbohydrates | 7.8 g |
| Total Fat | 4.5 g |
| Fiber | 2.1 g |
| Sugars | 2.0 g |
| Iron | 0.9 mg |
| Calcium | 32.0 mg |
| Sodium | 280.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 210.0 IU |
| Vitamin C | 9.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.3 mg |
| Phosphorus | 38.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.6 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 32.0 µg |
