Recipes · Indonesian · Main Courses
Lontong Sayur (Rice Cake in Vegetable Curry)
One serving has 613 kcal and 15 g protein, and at least a fifth of a woman's daily need of manganese (149%), copper (70%), iron (49%), phosphorus (44%), vitamin K (40%) and magnesium (39%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (473 g)
- Difficulty: Easy
- Diets: Vegan, Gluten-free, Dairy-free
- Contains: soy
Ingredients
- 150 g Rice, white, long-grain, cooked
- 120 g Coconut milk, canned
- 40 g Green beans, raw
- 30 g Carrots, raw
- 40 g Tofu, firm
- 15 g Shallots, raw
- 6 g Garlic, raw
- 1 g Coriander seeds
- 1 g Turmeric
- 1 g Bay leaves
- 8 g Vegetable oil
- 1 g Salt
- 60 g Water
Method
- Pound or blend the shallots, garlic, coriander and turmeric into a smooth spice paste.
- Heat the oil in a pot and fry the spice paste with the bay leaf for 2-3 minutes until fragrant.
- Add the coconut milk and water, bring to a gentle simmer, and season with the salt.
- Add the carrot and green beans and simmer for 5-6 minutes until just tender.
- Add the tofu and simmer for 2 more minutes to heat through, being careful not to let the coconut milk boil hard or it may split.
- Slice the cooked rice, standing in for pressed lontong, into a bowl and ladle the vegetable coconut curry generously over the top.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 613 kcal | 29% |
| Carbohydrates | 58.9 g | |
| Water | 356 mL | |
| Fiber | 5 g | 17% |
| Protein | 15.4 g | 32% |
| Tryptophan | 0.19 g | |
| Threonine | 0.66 g | |
| Isoleucine | 0.69 g | |
| Leucine | 1.2 g | |
| Lysine | 0.71 g | |
| Methionine | 0.25 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.75 g | |
| Tyrosine | 0.54 g | |
| Valine | 0.84 g | |
| Histidine | 0.36 g | |
| Fat | 38 g | |
| Monounsaturated | 4 g | |
| Polyunsaturated | 7.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.2 g | |
| Saturated | 24.6 g | |
| Trans-Fats | 0.05 g | |
| Cholesterol | 0 mg | |
| Calcium | 370 mg | 37% |
| Copper | 0.63 mg | 70% |
| Iron | 8.8 mg | 49% |
| Magnesium | 122 mg | 39% |
| Manganese | 2.7 mg | 149% |
| Phosphorus | 308 mg | 44% |
| Potassium | 705 mg | 15% |
| Selenium | 19.9 µg | 36% |
| Sodium | 439 mg | |
| Zinc | 2.5 mg | 31% |
| Thiamin (vitamin B1) | 0.41 mg | 37% |
| Riboflavin (vitamin B2) | 0.14 mg | 13% |
| Niacin (vitamin B3) | 3.9 mg | 28% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 22% |
| Pyridoxine (vitamin B6) | 0.45 mg | 35% |
| Folate (vitamin B9) | 142 µg | 35% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 25.7 mg | 6% |
| Vitamin A | 268 µg | 38% |
| Vitamin C | 11.7 mg | 16% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.1 mg | 8% |
| Vitamin K | 36.2 µg | 40% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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