Vegetable Rendang

Name: Vegetable Rendang
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
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

Temps

40 min

Difficulté

facile

Ingrédients

Budget

~7-12 €

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Valeurs nutritionnelles

Score santé

Bon · /100

240 kcal

par portion

8 gProtéines

16 gLipides

20 gGlucides

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Etapes

1
Prepare the paste: blend chili, garlic, ginger, and red onion until you get a fine paste.
5 min
2
Heat the palm oil and sauté the paste with the curry leaves for 2 minutes.
2 min
3
Cut the vegetables into even pieces.
5 min
4
Add the cauliflower and eggplant, sauté for 3 minutes.
3 min
5
Pour in the coconut milk, add the beans and tomatoes, season with salt, and simmer for 15 minutes.
15 min