Rendang
In a 2011 survey, CNN asked 35,000 people for their choice of the tastiest dish in the world. The most popular answer? An Indonesian rendang. So, why not try out a plant-based version of this beloved dish?
In the traditional Indonesian style, this recipe is rich with different flavours. It is bursting with fresh vegetables, different herbs, and coconut milk.
A plant-based rendang recipe
This plant-based version of a traditional Indonesian meat stew is entirely meat-free and instead uses lentils and bumbu spice mix. Let the stew simmer for a while to really bring out the flavour.
Rangdang bumbu should be easy to find in an Asian supermarket, if you cannot find it elsewhere. Make sure you buy the plant-based version.
Looking for more rice dishes? You can try rice with vegetables in soy sauce.
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
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1 handfulfresh coriander
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3/4 cupbrown rice
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1 1/3 cupscanned brown lentils alternatively soaked and cooked dry lentils
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1sweet pepper
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1lime
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2 tbsptomato puree
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1onion
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1 tbspsunflower oil
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1/4 cuprendang bumbu sauce
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1/3 cupcashew nuts
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1 cupcoconut milk
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1 cupcanned pineapple alternatively fresh pineapple
Instructions
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Cook the rice as indicated on the package with some salt. Let it steam for a while with the lid on.
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Cut the onion into small pieces and fry in the oil for about five minutes.
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Add the rendang bumbu and fry for three minutes.
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Add the coconut milk and tomato puree, stir well until the sauce thickens a little.
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Rinse the lentils with cold water, drain well and add them to the mixture with the pineapple pieces. Stir well and let it simmer gently for about five minutes.
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Meanwhile, cut the sweet peppers into cubes and add them to the pot. Heat up briefly.
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Serve the rendang with the rice, chopped coriander, cashew nuts, and lime wedges.
