Nut-Free Lontong
Level up your culinary repertoire with this vibrant and allergy-friendly take on the classic Indonesian dish, Nut-Free Lontong! Perfectly steamed jasmine rice, delicately wrapped in softened banana leaves, creates a luscious and aromatic base. Paired with a rich, creamy vegetable curry infused with coconut milk, turmeric, ginger, and fragrant lemongrass, this dish delivers an explosion of flavor without the use of peanuts or nuts. Packed with hearty vegetables like carrots, potatoes, cabbage, and bok choy, and perfect for gluten-free diets, Nut-Free Lontong is a hearty yet light meal that’s ideal for family dinners or special occasions. Serve it sliced for easy portioning, and enjoy this comforting dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 300 grams Jasmine rice
- 5 large sheets Banana leaves
- 8 pieces Toothpicks or kitchen string
- 400 ml Coconut milk
- 1000 ml Water
- 1 teaspoon Salt
- 3 pieces Shallots
- 3 pieces Garlic cloves
- 1 inch, grated Ginger
- 1 piece, bruised Lemongrass stalk
- 1 teaspoon Turmeric powder
- 1 medium, diced Carrot
- 100 grams, thinly sliced Cabbage
- 100 grams, cut into 1-inch pieces Green beans
- 2 medium, peeled and diced Potatoes
- 100 grams, chopped Bok choy
- 2 tablespoons Vegetable oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Cut the banana leaves into sheets approximately 12x12 inches, and quickly pass them over an open flame or dip in boiling water to soften.
Lay a banana leaf shiny side up, place 100g of rice onto the leaf, and form it into a log shape. Roll the leaf tightly around the rice and secure both ends with toothpicks or kitchen string.
Bring a large pot of water to a boil, and submerge the banana leaf-wrapped rice logs in the water. Boil for about 60-90 minutes, ensuring they are submerged. Add more boiling water if necessary.
While the rice is cooking, prepare the vegetable curry. Finely chop the shallots and garlic.
Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, grated ginger, and bruised lemongrass, cooking until fragrant, about 3 minutes.
Stir in the turmeric powder and salt, then add the diced carrots, sliced cabbage, green beans, and potatoes. Stir well to coat the vegetables with the spices.
Pour in the coconut milk and 200 ml of water. Bring to a simmer, cover, and cook until the vegetables are tender, approx. 20-25 minutes.
Add the chopped bok choy and simmer for an additional 5 minutes.
Once the lontong is done, remove from water and let cool slightly before unwrapping.
Cut the lontong into slices and serve with the vegetable curry, ensuring a balanced plate.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 49.6 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3983 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
