Indonesian Rendang Curry
Serves 4 | Vegetarian | Medium
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3 Simple Steps | Ready in 15 mins
Heat 1 tbsp of oil in a pan at a medium heat and fry the spices from the spice pouch. Add the chili for optional extra heat.
Add the diced meat or chopped vegetables and cook for 5-6 minutes until browned before adding the base sauce (small pouch), simmer for 1-2 minutes.
Add your fresh ingredients and stir fry for 3-4 minutes, add the paste and cook for another minute.
Stir in the main sauce (big pouch) and fish/seafood (if using), and simmer until the sauce has reduced and clings a little to your ingredients for a semi dry curry and until the ingredients are cooked through. Remove whole spices and serve with rice or flatbreads.
Our Perfect Indonesian Rendang
For a classic rendang, slow cook with cubes of beef until semi dry and finish with a handful of toasted desiccated coconut.
Also delicious with shitake mushrooms, fried tofu, eggplants, chicken, lamb, duck and everything.
For added umami, stir in a teaspoon of fish sauce.
Serve with jasmine rice, basmati rice or flatbreads.
What's Inside
COCONUT MILK [COCONUT EXTRACT, WATER), WATER, SUNFLOWER OIL, DESICCATED COCONUT, SUGAR, WHOLE AND GROUND SPICES, LEMONGRASS, SALT, RED CHILI, GALANGAL ROOT, GINGER, STAR ANISE, GARLIC, CASSIA, RICE FLOUR, SHALLOT POWDER. TAMARIND.
CONTAINS: COCONUT.
MAY CONTAIN: WHEAT, MILK, PEANUTS, OTHER TREE NUTS, SESAME AND SOY.
TYPICAL VALUES
| % Daily Value | |
| Total Fat 14g | 18% |
| Saturated Fat 10g | 50% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 340mg | 15% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Includes 2g Added Sugars | 4% |
| Protein 2g |
Product Information
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
3 Simple Steps | Ready in 15 mins
Heat 1 tbsp of oil in a pan at a medium heat and fry the spices from the spice pouch. Add the chili for optional extra heat.
Add the diced meat or chopped vegetables and cook for 5-6 minutes until browned before adding the base sauce (small pouch), simmer for 1-2 minutes.
Add your fresh ingredients and stir fry for 3-4 minutes, add the paste and cook for another minute.
Stir in the main sauce (big pouch) and fish/seafood (if using), and simmer until the sauce has reduced and clings a little to your ingredients for a semi dry curry and until the ingredients are cooked through. Remove whole spices and serve with rice or flatbreads.
Our Perfect Indonesian Rendang
For a classic rendang, slow cook with cubes of beef until semi dry and finish with a handful of toasted desiccated coconut.
Also delicious with shitake mushrooms, fried tofu, eggplants, chicken, lamb, duck and everything.
For added umami, stir in a teaspoon of fish sauce.
Serve with jasmine rice, basmati rice or flatbreads.
What's Inside
COCONUT MILK [COCONUT EXTRACT, WATER), WATER, SUNFLOWER OIL, DESICCATED COCONUT, SUGAR, WHOLE AND GROUND SPICES, LEMONGRASS, SALT, RED CHILI, GALANGAL ROOT, GINGER, STAR ANISE, GARLIC, CASSIA, RICE FLOUR, SHALLOT POWDER. TAMARIND.
CONTAINS: COCONUT.
MAY CONTAIN: WHEAT, MILK, PEANUTS, OTHER TREE NUTS, SESAME AND SOY.
TYPICAL VALUES
| % Daily Value | |
| Total Fat 14g | 18% |
| Saturated Fat 10g | 50% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 340mg | 15% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Includes 2g Added Sugars | 4% |
| Protein 2g |
Product Information
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
