Vegetable Lontong
A comforting Indonesian-inspired curry with compressed rice cakes, tender vegetables, and a rich coconut milk sauce. This simplified version is perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 4 pieces lontong (compressed rice cakes)
- 2 cups coconut milk
- 2 medium carrots
- ½ head green cabbage
- 1 medium yellow onion
- 3 cloves garlic
- 2 tbsp curry powder
- 2 tbsp vegetable oil
Instructions
- 1
Slice the 2 carrots and ½ head cabbage into bite-sized pieces. Thinly slice the 1 onion and mince the 3 garlic cloves.
- 2
Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the onion and garlic, cook until soft and fragrant, about 3 minutes.
- 3
Stir in the 2 tbsp curry powder and cook for 1 minute until aromatic. Add the carrots and cabbage, stir to coat with the spice mixture.
- 4
Pour in the 2 cups coconut milk and 1 cup water. Bring to a simmer, then reduce heat to low. Cook until vegetables are tender, about 15 minutes.
- 5
Cut the 4 lontong into thick slices and add them to the pot. Simmer for 5 more minutes until heated through.
- 6
Serve hot, garnished with sliced green onions and crispy crackers if desired.
Tools you’ll need
- Large pot
- Cutting board
- Knife
- Wooden spoon
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