Rendang

Updated: Feb 14

Sweet and spicy Indonesian Rendang curry with smokey aubergine and sweet potato. This is a very versatile dish, the sweet potato can be substituted for a variety of different root vegetables such as parsnips, white potatoes or squashes. This is a Hannah's Bitchin' Kitchen absolute favourite, ultimate flavour and ultimate comfort food.



Ingredients

1/2 cup shredded/desiccated coconut


Spice Paste

1-inch piece fresh ginger root

1/2 inch piece fresh turmeric root

4 garlic cloves

1 tsp lemongrass paste or 1 lemongrass stick

4 dried or fresh red chillies


1 large white onion

1 medium Sweet potato

1 large Aubergine

1 tin of Chickpeas

1 can of coconut milk

2 garlic cloves, minced

4 kaffir lime leaves

2 star anise

1 Tbsp maple syrup or agave

1 tsp soy sauce

1 Tbsp garam masala powder

A squeeze of lemon juice

Few fresh coriander leaves


Method


In a frying pan, dry fry the shredded/desiccated coconut until golden brown and toasted. Set aside and save some for the garnish later.


In a blender (I use the bullet blender) add the ginger and turmeric root, lemongrass, garlic and red chillies. Add a splash of water and blend into a paste.


In a heavy bottom frying pan or casserole dish, heat a little coconut oil and fry the white onion until translucent. Add the minced garlic and the spice paste and fry on medium heat until aromatic. Tip in the sweet potato and aubergine and saute until the vegetables start to soften.


Add the coconut milk and the toasted coconut and give everything a good stir to incorporate all the spice paste. Add in the chickpeas, kaffir lime leaves, star anise, maple syrup, soy sauce and garam masala and cook on a low to medium to heat, stirring occasionally for 15 minutes or until the sauce has thickened and the sweet potatoes are soft. Finish with a squeeze of lemon juice, fresh coriander leaves and a little toasted coconut.


Serve with rice or pitas/flatbreads and a dollop of vegan yoghurt. We served this with thai fragrant rice cooked with turmeric, cashews and peas.


H x


I hope you enjoyed his recipe, looking for something similar? Try my super tasty Red Thai Sweet Potato & Mango Curry.



Recent Posts

See All

Follow Hannah's Bitchin' Kitchen

  • Facebook
  • Pinterest
  • Instagram
  • YouTube