Lontong Sayur (Indonesian Rice Cakes in Coconut Vegetable Curry)

Ingredients

• •4 cups lontong, sliced
• •12 oz firm tofu, cubed
• •3 cups cabbage, thinly sliced
• •1 1/2 cups green beans, cut into 2-inch pieces
• •1 large carrot, sliced
• •1 can (13.5 oz) coconut milk
• •2 cups vegetable broth
• •3 shallots, chopped
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •1 tsp ground turmeric
• •1 red chili, sliced
• •2 tbsp vegetable oil
• •2 tbsp fresh lime juice
• •1 tsp salt

Directions

1. 1Heat vegetable oil in a pot and cook shallots, garlic, ginger, turmeric, and chili for 3 minutes.
2. 2Add tofu and cook for 4 minutes, turning gently so the cubes lightly brown.
3. 3Add cabbage, green beans, carrot, coconut milk, vegetable broth, and salt.
4. 4Simmer the curry for 15 minutes until the vegetables are tender but not mushy.
5. 5Warm the sliced lontong in the curry for 3 minutes without stirring aggressively.
6. 6Finish with lime juice and ladle the vegetables, coconut broth, and lontong into bowls.

💡 Add the lontong only at the end; prolonged simmering makes the compressed rice cakes soften and break apart.

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