Malaysian Rendang Curry

Cook Vegetarian's avatar
 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 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

How To Cook

  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 www.cauldronfoods.co.uk).
    7. www.cauldronfoods.co.uk
Vegetarian Giveaways

Comments

1 person has helped to review this recipe.

Posted by vickylp3 on July 8, 2011

This does turn out really delicious, but isn’t exactly hassle free… There are a lot of ingredients involved that I had to buy specially and it was a bit of a pain trying to pound it together to make the curry paste. Once you’ve made the paste the rest is dead easy though!

Leave a Comment

You must sign in or register to leave a comment.

You might also like

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

Recipe-IDEAS

You might also like

Masala Potatoes with Cumin and Tomatoes
Bramley and Yoghurt Fool
No rating - be the first!
Crispy Roast Potatoes

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Malaysian Rendang Curry
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 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
    How to Cook
  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 www.cauldronfoods.co.uk).
Copyright © Maze Media (2000) Limited