Lontong Sayur (Rice Cakes in Vegetable Coconut Curry)
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Ingredients
- 500 g cooked long-grain rice, cold
- 200 g tempeh
- 1 courgette, diced
- 150 g fine green beans, trimmed
- 400 ml tinned coconut milk
- 4 shallots
- 3 garlic cloves
- 1 tsp ground turmeric
- 4 large eggs, hard-boiled and peeled
Nutrition (per serving)
- Calories
- 590 kcal
- Protein
- 24.7 g
- Carbohydrate
- 49.5 g
- of which sugars
- 7.7 g
- Fat
- 31.4 g
- of which saturates
- 19.8 g
- Fibre
- 6.7 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Press the cold rice firmly into a lined loaf tin and chill for 15 minutes, then turn out and cut into thick slices to make the rice cakes.
- 2
Cut the tempeh into small cubes. Blend the shallots, garlic and ground turmeric to a paste.
- 3
Fry the paste in a large pan for 4 minutes until fragrant, then add the tempeh and courgette and stir for 2 minutes.
- 4
Pour in the coconut milk, bring to a simmer and cook for 10 minutes.
- 5
Add the green beans and simmer for a further 6-7 minutes until all the vegetables are tender.
- 6
Serve the vegetable curry over the rice cakes, topped with the halved hard-boiled eggs.
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