A rendang is traditionally a spicy meat-based dish, described as a curry. This version is made with tempeh, which has a nutty flavor and is rich in plant-based protein.
Ingredients
For the paste:
4-6 garlic cloves, whole
2-inch piece of ginger, sliced
3-inch piece of galangal ginger, sliced
1/4 red onion or 6 red shallots, roughly chopped
2 kaffir lime leaves, stems removed
1 long red chili, seeds removed, roughly chopped
2 lemongrass sticks (use the soft part at the bottom of the stalk), roughly chopped
5 dried chilies, seeds removed, soaked in 1/4 cup of water for 8-10 minutes (do not discard the water)
For the coconut milk:
1 hard coconut, roughly chopped
2 liters, water
For the curry:
1/4 cup, coconut oil for frying the paste
4 kaffir lime leaves, crushed
1 packet tempeh, cut into large squares
300 grams mushrooms, quartered
3 tablespoons tamari
2 tablespoons maple syrup
1 tablespoon honey or maple syrup
1-2 tablespoons curry powder
1 cup desiccated coconut (toast this then blend a little, set aside)
salt and pepper
Instructions
For the paste:
Combine all the paste ingredients into a blender, and blend till completely smooth.
Set aside.
For the coconut milk:
Blend the coconut and water for 1-2 minutes.
Strain through a nut bag.
Discard the pulp, and keep the milk for your curry.
For the curry:
Heat a large pot on low heat.
Add the coconut oil to the pan.
Mix in the paste and stir constantly for 5-6 minutes.
Add the lime leaves, curry powder, tempeh, mushrooms, tamari, maple syrup, honey, and coconut milk.
Taste and add salt and pepper if needed.
Stir in the toasted coconut.
Turn down the heat to a low simmer, and cook for 45 minutes to 1 hour stirring occasionally.
Serve with red rice, quinoa, and a salad.
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