Rendang Curry

Rendang Curry

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Indonesian

Key Ingredients:

A traditional vegetable curry from Indonesia

Ingredients

Mixed vegetables (baby corns, carrot, French beans), chopped 1 cup
Potatoes, boiled, peeled and cubed 1 cup
Fresh red chillies, seeded and finely chopped 2
Garlic cloves, finely chopped 6
Ginger, finely chopped 1 tbsp
Turmeric powder ½ tsp
Oil 2 tbsps
Galangal, finely chopped 1 tbsp
Lemongrass stalk, slit in the middle 1
Shallots, finely chopped ½ cup
Kaffir lime leaves 6 to 7
Coconut milk 3 cups
Salt to taste
Fresh coconut, scraped and lightly roasted for 5 minutes 3 tbsps

Methods

Put fresh red chillies, garlic, ginger and turmeric powder in a mixer jar and grind to a fine paste.
Heat oil in a non-stick pan, add galangal, lemon grass and shallots and saute for 1 minute.
Add the ground paste, mix and add lime leaves. Saute for 2-3 minutes.
Add the mixed vegetables and boiled potato and mix till all the vegetables are well coated with the sauce.
Add coconut milk and mix. Add salt and roasted coconut and mix. Cover and cook for 5 minutes.
Transfer into a serving bowl and serve hot.

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