Go Back
–+ servings
vegan rendang in a serving dish

Vegan Rendang

Simon Deane
This vegan version of the flavoursome Indonesian curry dish that is full of flavour
Print Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Servings 4 people
Calories 658 kcal

Ingredients
  

  • 1 can Light coconut milk (400ml)
  • 2 onions (small/medium)
  • 2 cloves garlic (peeled and chopped)
  • 1 chilli (fresh)
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tsp turmeric
  • 1 piece fresh ginger (thumb size)
  • 200g tempeh (block, cut into cubes)
  • 1 tbsp lemongrass paste
  • 500g potatoes (peeled and cut into cubes)
  • 100g green beans
  • 1 bunch fresh cilantro (coriander)
  • 1 tbsp oil
  • 2 tbsp desiccated coconut
  • 280 grams basmati rice

Instructions
 

  • Start by putting a non stick pan on the hob on a medium/high heat and adding the desiccated coconut. Toast for a few minutes on the dry pan until the coconut starts to turn slightly golden, ensuring to move the coconut around so it doesn't burn. Remove the coconut from the pan and set aside.
  • Using the same pan if you wish, add a tablespoon of oil along with the chopped onions and garlic. Cook for a few minutes on a medium high heat until the onions start to soften then add the chopped ginger and chilli. Cook for another 2 minutes.
  • Add the dried coriander, cumin and turmeric and stir in. Cook for another minute or two.
  • Remove from the heat and scrape the ingredients from the pan into a blender and add the desiccated coconut. Add the lemongrass paste and the juice of one lime. Add a few tablespoons of water (around 4) then pulse the ingredients into a paste, stopping to scrape down the sides of the blender a few times if needed.
  • Add the coconut milk to a pot along with the potatoes and the tempeh. Add 1/2 cup (125ml) of water along with the paste from the blender and bring to a gentle simmer.
  • Cook on a gentle simmer for around 10 minutes with the lid on the pot. Top and tails the green beans and cut into thirds lengthways and add to the pot. Cook for another 10 minutes.
  • As the rendang is cooking you can prepare the rice according to the packet instructions.
  • Serve the rendang with some rice and some fresh chopped cilantro (coriander).

Nutrition

Calories: 658kcalCarbohydrates: 105gProtein: 21gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 111mgPotassium: 1312mgFiber: 10gSugar: 9gVitamin A: 1207IUVitamin C: 63mgCalcium: 177mgIron: 6mg
Tried this recipe?Let us know how it was!