Rendang Curry

Ingredients

For the rendang paste

• 2 yellow onions, finely chopped
• 4 large garlic cloves, chopped
• thumb-size piece of ginger, finely chopped
• 2 large red chillies, de-seeded
• ½ teaspoon salt
• ½ teaspoon turmeric
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 tablespoon coconut oil

For the curry

• 1 tablespoon coconut oil
• 200 g tempeh (e.g. Tiba Tempeh Block), cut into bite-size chunks
• 1 can coconut milk
• 3 tablespoons desiccated coconut
• 2 tablespoons lemongrass paste

To serve

• rice
• toasted almonds
• fresh coriander

Method

To create the rendang paste, cook and soften the onion, garlic and ginger with the coconut oil in a frying pan, then use a food processor to blend into a paste alongside the rest of the ingredients.

Heat 1 tablespoon coconut oil in a non-stick pan and fry the bite-size tempeh chunks first. Then, add the rendang paste to the pan and cook until it becomes fragrant.

Pour in the coconut milk and stir to combine. Season with salt and stir in the lemongrass paste and desiccated coconut. Simmer for 5-10 minutes, then remove from the heat and serve with rice, toasted almonds and fresh coriander.