Rendang curry

Name: Rendang curry
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 fresh long red chilli; ½ red onion; 2 ½ cm piece fresh ginger; 1 garlic clove; ¼ tsp ground turmeric; 300 g coconut milk; 100 g filtered water; 500 g red potatoes; 6 fresh kaffir lime leaves; 100 g green beans; 1 carrot; 1 red capsicum; 225 g fresh baby corn; 1 tbsp tamari; ½ tsp tamarind paste; 1 tsp salt; 1 lime

3.7 (113 ratings)

Difficulty easy

Preparation time 15 min

Total time 30 min

Serving size 4 portions

Ingredients

1 fresh long red chilli, trimmed and cut into thirds, deseeded if preferred
½ red onion, cut into halves
2 ½ cm piece fresh ginger, peeled
1 garlic clove
¼ tsp ground turmeric
300 g coconut milk
100 g filtered water
500 g red potatoes (approx. 3 large potatoes), peeled and cut into chunks (3 cm)
6 fresh kaffir lime leaves
100 g green beans, trimmed and cut into halves or thirds
1 carrot (approx. 100 g), cut into julienne
1 red capsicum (approx. 100 g), cut into julienne
225 g fresh baby corn (see Tips)
1 tbsp tamari, gluten free (see Tips)
½ tsp tamarind paste
1 tsp salt
1 lime, juice only

Nutrition: per 1 portion
Calories: 1017.5 kJ / 242.2 kcal
Protein: 7.3 g
Carbohydrates: 21.8 g
Fat: 12.2 g
Fibre: 8.2 g