The Rendang Curry Mix is traditionally used to make beef Rendang, a classic Indonesian dish. I have also used it a number of times to prepare a vegetable curry. The variety of vegetables that can be used to make this dish is particularly appealing to vegans.
- 1 Tablespoon of Nonya Secrets Rendang Curry Mix
- 100g Butternut squash
- 2 Baby aubergines
- 100g Bamboo shoots
- 100g Chick peas
- 50g Edamame beans
- 200ml Coconut milk
- 1 Tablespoon of toasted desiccated coconut
- 2 Lime leaves
- 1 Red chilli
Cut the vegetables into bite sized pieces. Toast the desiccated coconut in a small frying pan with no oil, until light golden brown.
Put the vegetables into a saucepan with some water and bring to a boil. Add the Rendang Curry Mix and coconut milk.
Sprinkle the toasted desiccated coconut over the top and cook on a medium heat until tender. This may take about 10 minutes.
Transfer into a serving bowl and garnish with the lime leaves and chilli.