Vegetarian Rendang Curry

This Vegetarian Rendang Curry is a traditional Malaysian recipe brimming with exotic flavours!

Made with Quorn Pieces, fresh lemongrass & lime leaves to add a citrus tang, and chilli and ginger add a hum of heat - all cooled off with creamy coconut milk.

Whip up a crunchy pineapple and cucumber side salad and mop up the delicious curry sauce with a super easy 3 ingredient flatbread.

Serves 4

80 mins

A Little Effort

375 cals
(Per serving)

13g of fat
(Per serving)

Ingredients

  • 300g Quorn Pieces
  • 1 brown onion
  • 2 lemongrass stalks
  • 3 red chillies
  • 5 cloves garlic
  • 2 1.5 inch pieces of fresh ginger
  • 2 kaffir lime leaves (we used dried ones)
  • 200ml reduced fat coconut milk
  • 40g tomato purée
  • 1 10g vegetable stock cube dissolved in 300ml boiling water
  • 1 tbsp vegetable oil

For the Pineapple and Cucumber Salad:

  • 250g fresh pineapple (or tinned)
  • ½ cucumber
  • 1 red chilli
  • 1 lime

For the Quick Flatbreads:

  • 125g self-raising flour
  • 125g full fat natural yogurt
  • ½ tsp baking powder

Method

  1. First, make your Rendang paste. Remove the seeds from the chillies and place in a small food processor along with the peeled garlic cloves and peeled ginger. Cut the base from one of the lemongrass stalks and peel off the outer leaf then cut into 4 and add to the processor.
  2. Add the tomato purée and a splash of water then blitz everything together to make a fine paste. If you don’t have a food processor, then very finely chop everything together.
  3. Heat a deep frying pan or casserole dish on a medium heat and add the oil. Peel and dice the onion then add to the pan and cook gently until softened. Add your Rendang paste to the pan and cook everything on a low heat until the paste has softened and is starting to caramelise.
  4. Add the Quorn Pieces and stir, coating in the paste. Turn up the heat to medium then add your vegetable stock, and kaffir lime leaves. Give your remaining lemongrass stick a bash with a rolling pin or the back of a large knife and add to the pan.
  5. Bring to the boil then reduce the heat to a simmer and cook until the sauce has almost reduced by half – a Rendang is traditionally quite a dry curry.
  6. Add your coconut milk and cook for a few minutes on low heat until thickened. Season with salt to taste.

To make the Flatbreads:

  1. Mix the flour, yogurt and baking powder in a bowl adding a little pinch of salt. Leave to rest for 15 minutes then divide the mixture into 4. It will be quite a sticky dough so you will need to generously dust your work surface and the top of the flatbread with flour before rolling out into a rough circle shape.
  2. Roll out as thin as you can without it breaking – about the thickness of a pound coin.
  3. Heat a frying pan and fry each flatbread in the dry pan for a minute or two on each side until blistered but still soft.

To make the Pineapple Salad:

  1. If using fresh pineapple, remove the skin and core of the pineapple and chop into chunks, placing in a bowl.
  2. Cut your cucumber in half and remove the seeds then cut into half moons. Place in the bowl with the pineapple.
  3. Remove the seeds from the chilli, finely dice and add to the bowl along with the juice of half a lime (save the other half for squeezing over the curry)

To serve:

  1. Serve your Rendang curry with the warm flatbreads and zesty salad.