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Vegetable Rendang

Name: Vegetable Rendang
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: malaisienne
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

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.

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