Indonesian Rendang with Lentils

and Black Beans

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Instructions

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1 Mix curry paste

Peel and chop the shallots. Peel and chop the 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.

In this recipe you'll make your own curry paste, packed with flavour!

Cooking Time: 45 min

Equipment Required: Food processor

Cals 1240 · Prot 38 · Carbs 159 · Fat 52

Dairy-Free

Ingredients

Number of people

Curry paste

Shallots 2 Pieces
Garlic cloves 4 Pieces
Red chilli large 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 4 Pieces
Brown sugar 10 Grams
Salt 1 Tsp
Fresh coriander 20 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp

In this recipe you'll make your own curry paste, packed with flavour!

Cooking Time: 45 min

Equipment Required: Food processor

Cals 1240 · Prot 38 · Carbs 159 · Fat 52

Dairy-Free

Instructions

photo

1 Mix curry paste

Peel and chop the shallots. Peel and chop the 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.

photo

2 Prep ingredients

Peel and finely chop the carrots. Rinse and drain the canned lentils and the black beans.

photo

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.

photo

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.

photo

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. 

photo

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.

Ingredients

Number of people

Curry paste

Shallots 2 Pieces
Garlic cloves 4 Pieces
Red chilli large 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 4 Pieces
Brown sugar 10 Grams
Salt 1 Tsp
Fresh coriander 20 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp
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