Malaysian Rendang Curry

Ready in:
 30 to 60 mins

  • 3 tbsp desiccated coconut
  • 2 garlic cloves
  • 6 shallots or 1 onion, sliced
  • 2 stalks lemongrass, peeled and sliced
  • 2-3 fresh red chillies
  • 2 tbsp fresh ginger, grated
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp sugar
  • 250ml tin coconut milk
  • 125ml water
  • 1 tsp tamarind pulp, dissolved in
  • 1 tbsp water
  • 4 star anise
  • 1 cinnamon stick
  • 2 x 160g packs Cauldron Marinated Tofu Pieces
  • 2 tbsp fresh coriander, roughly chopped, plus extra to garnish
  • 1

    Heat a dry frying pan, add the desiccated coconut and toast until lightly golden.

  • 2

    Pound or blend together the toasted coconut, garlic, shallots or onion, lemongrass, chillies, ginger, turmeric, salt and sugar to make a paste.

  • 3

    Heat the oil in a heavy based frying pan. Add the paste and cook for five minutes, stirring, until fragrant.

  • 4

    Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise and cinnamon stick and bring to the boil, stirring constantly.

  • 5

    Reduce the heat and simmer gently for a further five minutes. Then add the marinated tofu pieces and continue to cook the curry gently for another 10 minutes. Stir in the chopped coriander.

  • 6

    To serve, garnish with more fresh coriander. Delicious served with steamed rice or noodles and chilli fried spinach (for the chilli fried spinach recipe, visit

Malaysian Rendang Curry was taken from COOK VEGETARIAN

Download Cook Vegetarian  now! Available on your Newsstand...

print recipe
comments powered by Disqus

Ready in:

Cost Cutting Eco Friendly Gluten Free‏

Ready in:

Cost Cutting Gluten Free‏ Quick Make Vegan Friendly

Ready in:

why not

Receive a FREE Tandoori Pot from Spices of India!

Available on Newsstand...
nook kindle ios

new_recipeNew recipes

Bran And Blueberry Muffins

Ready in:
Chocolate Peanut Butter Cups

Cost Cutting Eco Friendly Gluten Free‏

Ready in:

new_recipefollow us on twitter!