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Vegetable Rendang
A vegetarian take on rendang with an array of vegetables in a spiced coconut sauce. A flavorful and authentically Malaysian dish.
40 min4 servings240 kcalDifficulty: Easy
Ingredients
- 300 g cauliflower
- 200 g eggplant
- 150 g long beans
- 200 g tomato
- 300 ml coconut milk
- 2 piece red chili
- 3 clove garlic
- 2 cm fresh ginger
- 2 piece red onion
- 2 tbsp palm oil
- 8 piece curry leaf
- 1 tsp salt
Instructions
Step 1
Prepare the paste: blend chili, garlic, ginger, and red onion until you get a fine paste.
Step 2
Heat the palm oil and sauté the paste with the curry leaves for 2 minutes.
Step 3
Cut the vegetables into even pieces.
Step 4
Add the cauliflower and eggplant, sauté for 3 minutes.
Step 5
Pour in the coconut milk, add the beans and tomatoes, season with salt, and simmer for 15 minutes.