Vegetarian Rendang Recipe (Rendang Sayur)
Vegetarian Rendang recipe, completely vegan and based on my mum's beef rendang recipe. Made in 45 minutes, click here for the recipe!
Equipment
- knife
- chopping board
- scissors
- bowl
- small frying pan
- plates as needed
- chopper
- colander or sieve for draining the soaked chillies
- large saucepan
Ingredients
Rendang Paste Ingredients
- 20-30 dried red chillies use mild chillies for a mild rendang
- 250 ml water boiling (for soaking the chillies)
- 3 stalks lemongrass
- 2.5 cm galangal
- 5 cm ginger
- 1 large, brown onion
- 4 medium cloves garlic
- 4 Tbsp kerisik (DIY instructions below)
- ½ tsp ground turmeric
- 1 Tbsp ground coriander
Kerisik (Toasted Grated Coconut)
- 4 Tbsp grated coconut or desiccated coconut
Whole Spices
- 1 small cinnamon stick
- 1 star anise
- 2 cloves
The Vegetables
- 1 large carrot
- 2 celery stalks
- 1 courgette (zucchini)
- 1 medium aubergine (eggplant)
- 1 handful fresh or frozen peas
Everything else
- 2 Tbsp vegetable oil
- 400 ml coconut milk (1 can) or equivalent amount from 1 fresh coconut
- 125 ml water
- 1 tsp salt
- 2 fresh turmeric leaves see post for alternatives
- 1 heaped Tbsp tamarind pulp
- 125 ml very hot water (for soaking the tamarind pulp)
Instructions
Prep Work
- Put the kettle on, then cut the dried red chillies in 2-3 pieces, depending on their lengths, and place them in a bowl. Pour the boiling water all over them, cover, and leave to soak for 15 minutes. In the meantime, get all the other ingredients ready.20-30 dried red chillies, 250 ml water
- Place the tamarind pulp (if using) into a bowl, and top with 125 ml (½ cup) hot water from the kettle. Leave to soak, no need to cover.1 heaped Tbsp tamarind pulp, 125 ml very hot water
- Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up. Set aside.2 fresh turmeric leaves
- Let's chop up the vegetables. Basically, we are going to chop the vegetables up to fairly similar sizes and set them aside.Slice the carrot into rounds. Slice the celery sticks.Quarter the aubergine lengthwise, then slice into "cubes".Halve the courgette lengthwise and slice.1 large carrot, 2 celery stalks, 1 medium aubergine, 1 courgette
Make the Kerisik
- While the chillies are soaking, heat a small frying pan on medium-low heat and tip the grated coconut into it.4 Tbsp grated coconut or desiccated coconut
- Dry fry this coconut, shaking the pan frequently for 4-5 minutes until you reach a golden brown colour. Use a spatula to toss the coconut if you are not comfortable shaking the frying pan.
- Tip the kerisik onto a small plate and leave to cool, If you leave it in the frying pan, it will continue cooking and burn.
Make the Rendang Paste
- Slice the lemongrass into thin rings and drop them into the chopper. See this post on how to prepare lemongrass if you're not sure.3 stalks lemongrass
- Cut the galangal and ginger into small pieces and drop into the chopper. Chop these 3 ingredients on their own for 10 seconds. We are giving them a head start as they are fibrous.2.5 cm galangal, 5 cm ginger
- Drain the soaking chillies, lose the seeds and tip them into your chopper.
- Peel and slice your onion into quarters and add them to the chopper. Chop for 10 seconds, wipe down the sides of the chopper with a spoon, and chop for another 10 seconds.1 large, brown onion
- Now add everything else: garlic, kerisik, turmeric and coriander to the chopper and chop again for 30 seconds, wiping down the sides a couple of times. Depending on the sharpness of your blade, you may need more time to get a smooth paste.You shouldn't need any water as there's enough moisture in the onion, but if you do, just add 1-2 Tbsp. We want a thick paste we can fry.4 medium cloves garlic, ½ tsp ground turmeric, 1 Tbsp ground coriander, 4 Tbsp kerisik
Let's cook our Vegetarian Rendang
- Heat the oil in a large saucepan on medium heat. Add the cinnamon stick, star anise and cloves and fry for 30 seconds.1 small cinnamon stick, 1 star anise, 2 Tbsp vegetable oil, 2 cloves
- Add the rendang paste, and cook for 2 minutes, stirring regularly. It will be a bit dry as we are only using 2 Tbsp of oil in here. If you are comfortable with that, great, if not, splash in a little water.
- When the paste is fragrant at around 2 minutes of frying, toss in all the vegetables, stir thoroughly to coat them with the rendang paste.
- Pour in the coconut milk and water and stir. Tip in the turmeric leaves (or lime leaves) and add the salt. Stir, and bring to a simmer, still on medium heat.400 ml coconut milk, 125 ml water, 1 tsp salt
- Partially cover your saucepan and cook for 20-30 minutes, depending on how well done you like your courgettes and eggplants. I like them falling apart.
- When your vegetarian rendang is done, remember the tamarind we soaked right at the start? Mash it up with your fingers (won't be hot by now), and using a large mesh strainer, strain the tamarind juice into your rendang.If you haven't got a large mesh strainer, take out the seeds and pulpy bits with your fingers and just pour everything in. That's what I do, as my granny used to. Everything is edible.Stir, and bring back to a simmer.
- Check seasoning and add more salt if you need to.
- Finally, stir in the peas, turn the heat off and take off the hot hob. If using coriander leaves (cilantro), now's the time to scatter some over, or just before serving.Will keep in the fridge for 2 days. Not really suitable for freezing as the vegetables will turn to mush.1 handful fresh or frozen peas
Nutrition
Calories: 251kcalCarbohydrates: 16gProtein: 4gFat: 22gSaturated Fat: 18gSodium: 415mgPotassium: 604mgFiber: 5gSugar: 6gVitamin A: 2232IUVitamin C: 12mgCalcium: 51mgIron: 4mg
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