Indonesian Rendang with Lentils
and Black Beans
In this recipe you'll make your own curry paste, packed with flavour!
Cals 964 · Prot 28 · Carbs 127 · Fat 38
Vegan
45 min
In this recipe you'll make your own curry paste, packed with flavour!
Cals 964 · Prot 28 · Carbs 127 · Fat 38
Vegan
Ingredients
Curry paste
Yellow curry paste
30 Grams
Red onion
1 Piece
Garlic cloves
3 Piece
Large red chilli
1 Piece
Coconut sugar
10 Grams
Tamarind paste
15 Grams
For curry
Carrot
2 Piece
Canned lentils
400 Grams
Black beans
240 Grams
Coconut milk
400 ML
Vegetable stock cube
15*
1 Piece
Soy sauce
9*10*11*
20 ML
Lemongrass
1 Piece
Lime leaves
3 Grams
Fresh coriander
15 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Allergens
*15 Celery, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3949 / 964 |
| Fats (g) | 37.9 |
| of which saturated (g) | 21.2 |
| Carbohydrates (g) | 127 |
| of which sugars (g) | 13.6 |
| Fibers (g) | 27.9 |
| Proteins (g) | 27.6 |
| Salt (g) | 7.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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 (spicy!), ginger, oil, turmeric and black pepper to a food processor. Blitz until smooth.
- Alternatively, use a large pestle and mortar. This is the curry paste.
2 Prep ingredients
- Peel and finely chop the carrots.
- Rinse and drain the canned lentils and the black beans.
3 Cook curry paste
- Heat a pan over a medium heat.
- Once hot, fry the curry paste for 5 min, stirring.
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.
- Season with salt to taste.
5 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until serving.
- Fluff with a fork before serving.
6 Serve
- Serve the Indonesian Rendang Curry over warm Jasmine Rice.
- Garnish with freshly chopped coriander.
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