Vegan Sayur Labu Siam Petai
A vibrant, fragrant Indonesian vegetable curry — tender strips of crisp labu siam simmered in a rich, golden coconut milk gravy, beautifully spiced with fresh aromatics and bright red chillies. Distinctive petai beans add their wonderful, bold character to every spoonful, balancing perfectly with the mild sweetness of chayote and the creamy depth of the sauce. Warm, comforting, and deeply aromatic, this version is prepared entirely plant-based — free from shrimp paste, dried shrimp, or any animal ingredients — while keeping all the authentic richness and beloved flavour of the original dish.
Shared by selly
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients
- 500 g labu siam — peeled, seeded, cut into matchstick strips
- 150 g petai — peeled, split if large
- 1 large red bell pepper — seeded, cut into strips
- 400 ml thick coconut milk
- 150 ml water
- #Spice Paste
- 6 shallots
- 4 cloves garlic
- 3–5 fresh red chillies — adjust to taste
- 2 cm fresh turmeric — or 1 tsp ground turmeric
- 2 cm fresh galangal
- 2 cm fresh ginger
- 3 candlenuts — roasted
- ½ tsp ground coriander
- Aromatics & Seasoning
- 2 stalks lemongrass — bruised
- 4 kaffir lime leaves — veins removed
- 1 tsp sea salt — adjust to taste
- 1 tbsp cane sugar or coconut sugar
- 1 tbsp vegetable oil — for sautéing
👩🍳 Instructions
- 1
Prepare the spice paste: Place shallots, garlic, red chillies, turmeric, galangal, ginger, roasted candlenuts, and coriander into a blender or mortar. Grind until smooth.
- 2
Sauté the aromatics: Heat oil in a pot over medium heat. Add the spice paste, lemongrass, and kaffir lime leaves. Sauté for 3–5 minutes until fragrant and the oil begins to separate.
- 3
Cook the vegetables: Add labu siam and red bell pepper. Stir well to coat in the spice paste. Pour in water, bring to a gentle simmer, cover, and cook for 8–10 minutes until the chayote begins to soften.
- 4
Add coconut milk and petai: Pour in the coconut milk while stirring gently. Add petai, salt, and sugar. Simmer over low heat for another 8–10 minutes, stirring occasionally, until the sauce thickens slightly and all vegetables are tender yet still hold their shape. Do not boil rapidly.
- 5
Adjust and serve: Taste and adjust salt or sweetness as desired. Remove lemongrass and lime leaves. Serve warm with steamed rice — perfect enjoyed while fresh and fragrant.