Recipe PDF

Serves 4 to 6 / Vegan

Vegetable Rendang Ingredients from HFM

1 jar Sakinah’s Rendang Paste

500g Sweet Potato

3 Red Potatoes

3 Carrots

1 Butternut Squash

1 Onion, chopped

2 Red Chillies, sliced

50g Desiccated Coconut

400ml Coconut Milk

Fresh Coriander Leaves, chopped

Vegetable Rendang Store Cupboard/Freezer Ingredients (not included)

Vegetable Oil

200ml Water

Salt and Pepper for seasoning

150g Frozen Peas

Basmati Rice Ingredients from HFM

400g Basmati Rice

Basmati Rice Store Cupboard Ingredients (not included)

520ml Water

Pinch Salt

Method

1. For the Kerisik, heat a frying pan on low-medium heat and dry fry the desiccated coconut until light brown, stirring constantly.

2. When done, leave to cool completely.

3. Using a spice mill, blitz the roasted coconut until you get the consistency of brown sugar. Set aside.

4. For the Rendang, peel and dice the sweet potato, potatoes, carrots and squash.

5. Heat the oil in a saucepan, and sauté the onion until softened. Add all the diced vegetables, red chillies and a jar of Sakinah’s Rendang paste into the pan with the water and 200ml of coconut milk. Bring it to boil and simmer until all the vegetables are tender.

6. Meanwhile, put the Basmati rice and water in a saucepan with a pinch of salt and bring to the boil over a medium heat, then turn heat down to a low heat and cover with a lid.

7. Simmer for 15 minutes until the rice is cooked and there’s no liquid left in the pan (don’t stir or lift the lid whilst cooking)

8. Add the peas and remaining coconut milk to the Rendang. Continue to simmer.

9. When the curry starts to bubble, stir in the kerisik until combined and turn off the heat.

10. Use a fork to gently fluff up the Basmati rice     

11. Serve with chopped coriander sprinkled on top

12. Enjoy!