I enjoyed some of the best vegetarian fare that I’ve eaten in my life on a recent trip to Bali! This is my effort to re-create one of their most popular dishes, Rendang Indonesian Curry. It is somewhere in between an Indian and a Thai curry with spices borrowed from each of the culinary traditions. When made with meat it is often prepared as a dry curry, which means the sauce is simmered down to a minimum. Spices are blended with onion to create a paste called a Rempah that is combined with coconut milk. I have created a saucier version that is also amazing with pumpkin or yam in place of the new potatoes. I topped my curry with crispy fried tempeh which actually originated in Indonesia centuries ago. The bright flavours of green onion, cilantro and chopped mango add a nice compliment this luxurious curry. Serve over steamed rice or quinoa.
Serves 4
The Rempah:
- 1 yellow onion, peeled and chopped
- 2 Tbsp. fresh chopped lemongrass (remove the outer layer, bruise with your knife before mincing the bottom 3 in.)
- 3 cloves crushed garlic
- a thumb sized piece of galangal or ginger if you don’t have access to an Asian market
- 1 red Thai chili
- 3/4 tsp. tamarind paste
- 1/2 tsp. turmeric powder or a one inch piece of fresh turmeric
- a pinch of black pepper
- 2 tsp. dried cumin
- 2 tsp. dried coriander
- 11/2 tsp. of true cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. kelp powder (opt. but replaces the shrimp paste)
- 1 tsp. miso paste (replaces the shrimp paste as well)
Combine all of the ingredients in a blender.
Blend to make a smooth paste.
Heat 1/4 cup of coconut oil in a medium sized saucepan or a deep fry pan. Add the paste and simmer for about 15 min. until fragrant. Be careful not to burn the spices. The paste will turn a darker brown as it simmers.
Add the following ingredients to the Rempah:
- 1 can of full fat coconut milk
- 1 heaping Tbsp. of coconut sugar
- 1 lime leaf
- 2 whole star anise
- 4 cups of chopped, bite sized organic new potatoes, pumpkin or yams
Simmer until the veggies are tender. Depending on the vegetable this will take about 45 min. Add 2 tsp. of himalayan pink salt. Simmer 10 min. more. Adjust saltiness if desired.
The Tempeh:
- 1 pkg. of thawed tempeh, cut into small rectangles
- 2 tbsp. of avocado or olive oil
- 2 tbsp. tamari
- 3 green onions, minced
- 1/2 cup cilantro, chopped
Heat the 2 tbsp. of oil in a medium sized fry pan over medium high heat. Add the tempeh.
Stir for a few minutes until the tempeh begins to brown slightly. Add the tamari, continuing to stir periodically until the tempeh is crisp and evenly browned. Remove from the heat.
Add the chopped green onion and cilantro to the crispy tempeh.
To Serve:
Place a scoop of Jasmine rice in the bottom of each bowl. Ladle the curry over the rice and then top with crispy tempeh and chopped mango.
