Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4155 / 1013
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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, lemongrass paste, oil, turmeric and black pepper to a food processor. Blitz until smooth. (Alternatively, use a large pestle and mortar.) This is your currypaste.
2 Prep ingredients
Peel and finely chop the carrots. Rinse and drain the cannedlentils and the black beans.
3 Cook curry paste
Heat a pan over a medium heat. Once hot, add the currypaste (made in step 1) and cook 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. Finally season with salt to taste.
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.
Serve the Rendang curry over the rice and garnish with the freshly chopped coriander.
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