Indonesian Rendang with Lentils

and Black Beans
In this recipe you'll make your own curry paste, packed with flavour!
639 Reviews
Cals 1013 · Prot 31 · Carbs 141 · Fat 37
Vegan
Try Hello Chef Now
45 min
Indonesian Rendang with Lentils and Black Beans
In this recipe you'll make your own curry paste, packed with flavour!
639 Reviews
Cals 1013 · Prot 31 · Carbs 141 · Fat 37
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry paste
Shallots
2 Piece
Garlic cloves
4 Piece
Large red chilli
2 Piece
Ginger
30 Grams
Lemongrass paste
10 Grams
Vegetable oil
2 Tbsp
Turmeric powder
2 Grams
Black pepper
1 Tsp
For curry
Carrot
2 Piece
Canned lentils
265 Grams
Black beans
240 Grams
Coconut milk
400 ML
Water
100 ML
Vegetable stock cube 15*
1 Piece
Soy sauce 9*
20 ML
Lime leaves
3 Piece
Brown sugar
5 Grams
Salt
0.5 Tsp
Fresh coriander
15 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Allergens

*15 Celery, *9 Soya
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) 4155 / 1013
Fats (g) 36.5
of which saturated (g) 20.8
Carbohydrates (g) 141
of which sugars (g) 18.6
Fibers (g) 28.6
Proteins (g) 31.1
Salt (g) 3.2
*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

Mix curry paste

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 curry paste.
Prep ingredients

2 Prep ingredients

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

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.
Add and stew

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.
Boil rice

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

6 Serve

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