Indonesian Aubergine Rendang Curry
Indonesian Aubergine Rendang Curry
SERVES 2-3
5 MINS PREP
COOKS IN 10 MINS
Rendang isn’t just for meat! This easy vegetarian version is full of the deep and warming flavours of Indonesia. Add some tofu for a one-pot dish!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Ingredients
- 1 pack of The Spice Tailor Indonesian Rendang Curry
- 300g Aubergine - cut into large cubes
- Handful of baby spinach
- 1 tbsp veg oil
Method
- Heat the oil in a frying pan and - once hot - add the aubergine and brown all over on a high heat.
- Remove the aubergine and place to the side in a bowl.
- In the same pan, sizzle the whole spices for a few seconds.
- Add the base sauce and the coconut milk sauce. Stir and mix well.
- Add the cooked aubergine and simmer for about 10 minutes until the sauce has thickened and the aubergine is cooked.
- Add the spinach and stir until cooked - about 30-60 seconds.
Ingredients
- 1 pack of The Spice Tailor Indonesian Rendang Curry
- 300g Aubergine - cut into large cubes
- Handful of baby spinach
- 1 tbsp veg oil
Method
- Heat the oil in a frying pan and - once hot - add the aubergine and brown all over on a high heat.
- Remove the aubergine and place to the side in a bowl.
- In the same pan, sizzle the whole spices for a few seconds.
- Add the base sauce and the coconut milk sauce. Stir and mix well.
- Add the cooked aubergine and simmer for about 10 minutes until the sauce has thickened and the aubergine is cooked.
- Add the spinach and stir until cooked - about 30-60 seconds.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Indonesian Rendang
Deliciously warming and full-bodied, this curry is richly flavoured with a carefully selected mix of ingredients. Perfect slow-cooked with beef, but also delicious with chicken, mushrooms, tofu, aubergine, lamb or duck.
