Indonesian Rendang with Lentils

and Black Beans
In this recipe you'll make your own curry paste, packed with flavour!
Cals 1157 · Prot 37 · Carbs 148 · Fat 53
Vegan
Try Hello Chef Now
45 min
photo
In this recipe you'll make your own curry paste, packed with flavour!
Cals 1157 · Prot 37 · Carbs 148 · Fat 53
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry paste
Shallots
2 Pieces
Garlic cloves
4 Pieces
Large red chilli
2 Pieces
Ginger
30 Grams
Lemongrass paste
10 Grams
Vegetable oil
2 Tbsp
Turmeric powder
2 Grams
Black pepper
1 Tsp
For curry
Carrot
2 Pieces
Canned lentils
265 Grams
Black beans
240 Grams
Coconut milk
400 ML
Water
100 ML
Vegetable stock cube
1 Piece
Soy sauce
20 ML
Lime leaves
3 Pieces
Brown sugar
5 Grams
Salt
0.5 Tsp
Fresh coriander
15 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't rush the frying of the curry paste - it builds depth of flavour.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Mix curry paste

Peel and chop the shallots and garlic. Finely chop the chilli (remove the seeds if you like it milder). Peel and grate the ginger. Add the shallots, garlic, chilli, ginger, lemongrass paste, oil, turmeric and black pepper to a food processor. Blitz until smooth. (Alternatively, use a large pestle and mortar.) This is your curry paste.
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2 Prep ingredients

Peel and finely chop the carrots. Rinse and drain the canned lentils and the black beans.
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3 Cook curry paste

Heat a pan over a medium heat. Once hot, add the curry paste (made in step 1) and cook for 5 min, stirring.
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4 Add and stew

Add the carrots, lentils, black beans, coconut milk, measured water, vegetable stock cube, soy sauce, lime leaves and brown sugar. Bring to a light simmer, cover, and cook for 20 min. Add a splash of water, if needed. Finally season with salt to taste.
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5 Boil rice

Meanwhile, add the jasmine rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered. Fluff with a fork before serving. 
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6 Serve

Serve the Rendang over the rice and garnish with the freshly chopped coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't rush the frying of the curry paste - it builds depth of flavour.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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