Lontong with Vegetable Curry
Southeast Asia • halal_safe
How to Make Lontong with Vegetable Curry (Traditional & Healthy Version)
Lontong with Vegetable Curry is a beloved Malaysian snack that beautifully captures the multicultural spirit of Malaysia’s cuisine. Lontong, made from compressed nasi (rice) cooked in banana leaves, is typically served alongside a vibrant, mildly spiced vegetable curry enriched with santan (coconut milk), turmeric, and local aromatics like pandan and serai (lemongrass). This dish is especially popular during festive seasons such as Hari Raya, but is also enjoyed year-round as a hearty breakfast or lunch option. The taste profile of Lontong with Vegetable Curry is both comforting and refreshing: the soft, slightly chewy lontong absorbs the fragrant, creamy curry while the medley of vegetables – from cabbage and carrots to long beans and tofu – offer a satisfying crunch. The use of fresh local herbs and spices, such as daun pandan and fresh turmeric, not only boosts flavor but also adds nutritional value. As a vegetarian dish, it appeals to health-conscious eaters looking for plant-based options rooted in Malaysian culinary traditions. Preparing Lontong with Vegetable Curry at home is a wonderful way to experience Malaysian flavors in a wholesome, balanced meal. By using fresh vegetables, reducing the santan, and emphasizing natural spices, you can enjoy this classic snack with less guilt and more goodness. It’s a perfect introduction to Malaysia’s rich food heritage and a testament to the nation’s love for vibrant, multicultural fare.
Ingredients(for 1 bowl lontong with 1 cup vegetable curry)
- 2 cakes Compressed rice (lontong) (nasi impit)
- 1 cup Cabbage (sliced)
- 1 medium Carrot (peeled and sliced)
- 8 sticks Long beans (cut into 2-inch pieces)
- 100g Firm tofu (cubed)
- 50g Tempeh (optional, for extra protein) - optional
- 1 cup Santan (light coconut milk) (reduce for lower fat)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (pandan leaf) (tied in a knot)
- 1/2 inch Fresh turmeric (sliced or 1 tsp powder)
- 2 cloves Garlic (minced)
- 2 Shallots (sliced)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- 1
Prepare lontong by slicing nasi impit into bite-sized cubes. Set aside.
3 minutes
Use a sharp knife and damp hands to prevent sticking.
- 2
In a large pot, heat 1 tsp oil. Sauté shallots, garlic, turmeric, and lemongrass until fragrant.
5 minutes
Low heat preserves flavor and prevents burning.
- 3
Add carrot, long beans, cabbage, tofu, and tempeh (if using). Stir well and cook for 2 minutes.
2 minutes
Cut vegetables evenly for consistent cooking.
- 4
Pour in santan and 1 cup water. Add pandan leaf, salt, and pepper. Simmer until vegetables are tender but not mushy.
8 minutes
Do not overboil santan to prevent curdling.
Why This Dish is Healthy
Lontong with Vegetable Curry is a heart-healthy, vegetarian Malaysian recipe perfect for those monitoring calories and macros. It is high in fiber, which aids digestion and keeps you full longer, while the balance of carbohydrates from rice and protein from tofu/tempeh supports sustained energy. Using light santan and plenty of fresh vegetables reduces overall calorie density, making it suitable for weight management or diabetic diets. Enjoy vibrant flavors without sacrificing nutrition.
This vegetarian Lontong with Vegetable Curry is nutrient-rich, providing fiber from cabbage, carrots, and long beans, and plant-based protein from tofu and tempeh. The use of santan (coconut milk) adds healthy fats, while fresh turmeric and garlic offer anti-inflammatory and antioxidant properties. The dish is low in saturated fat if light santan is used and contains essential vitamins A, C, and K, as well as minerals like potassium and magnesium from the vegetables. It's naturally cholesterol-free and can easily be adapted for lower calories or higher protein.
Pro Tips
- 💡Tip 1: Use fresh turmeric root for richer color and taste.
- 💡Tip 2: Tie pandan leaf in a knot to easily remove after cooking.
- 💡Tip 3: Add vegetables in stages to avoid overcooking.
Storage & Serving
Store leftover curry in an airtight container in the fridge for up to 2 days. Lontong can be refrigerated separately and reheated by steaming or microwaving. Do not freeze as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 2.3 g |
| Carbohydrates | 19.5 g |
| Total Fat | 2.1 g |
| Fiber | 1.7 g |
| Sugars | 1.2 g |
| Iron | 0.8 mg |
| Calcium | 21.0 mg |
| Sodium | 180.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 120.0 IU |
| Vitamin C | 7.0 mg |
| Magnesium | 15.0 mg |
| Zinc | 0.3 mg |
| Phosphorus | 38.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.6 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 18.0 µg |
