Nut-Free Lontong

Experience the comforting and allergen-friendly twist of Nut-Free Lontong, a traditional Southeast Asian dish reimagined for everyone to enjoy. This recipe features fragrant jasmine rice delicately wrapped in banana leaves, boiled to perfection, and served alongside a rich and vibrant vegetable curry. Crafted with creamy coconut milk, aromatic spices like turmeric, lemongrass, and ginger, and a medley of fresh vegetables, this nut-free variation maintains the heartiness and authenticity of the original lontong. Perfect for meal prepping or impressing guests, this recipe is entirely free of nuts yet full of flavor. Serve sliced lontong with the golden-hued curry for a wholesome, balanced meal that's both comforting and crowd-pleasing.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

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

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Step 2

Cut the banana leaves into sheets approximately 12x12 inches, and quickly pass them over an open flame or dip in boiling water to soften.

Step 3

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.

Step 4

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.

Step 5

While the rice is cooking, prepare the vegetable curry. Finely chop the shallots and garlic.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Add the chopped bok choy and simmer for an additional 5 minutes.

Step 10

Once the lontong is done, remove from water and let cool slightly before unwrapping.

Step 11

Cut the lontong into slices and serve with the vegetable curry, ensuring a balanced plate.

Nutrition Facts

Serving size	3198.4 grams (3198.4g)

Amount per serving	% Daily Value*
Calories	1433

Total Fat 29.70g	38%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 2728mg	119%
Total Carbohydrate 276.30g	100%
Dietary Fiber 22.30g	80%
Total Sugars 49.60g
Protein 29.00g	58%

Vitamin D 0IU	0%
Calcium 477mg	37%
Iron 16mg	87%
Potassium 3983mg	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.

Source of Calories

Fat: 18.0%

Protein: 7.8%

Carbs: 74.2%