March – Vegan Aussie Rendang

This is a vegan version of a classic Malaysian rendang. It incorporates native Australian spices, substituting lemon myrtle for lemongrass and pepperberry in place of regular pepper. We like to use native spices in place of imported ones where we can. It’s a great way of making culturally familiar food, using local ingredients. It also helps support Australian indigenous communities.

This recipe uses red split lentils, but you can use any lentil you like. We always soak ours for about 8hrs before cooking. Just cover in cold water, then rinse and drain. This removes the phytic acid that hinders the absorption of nutrients such as iron and zinc and makes the legumes easier to digest.

Vegetables and herbs can be adjusted according to what is in season.

Ingredients

4 red chillies or 2tsp dried chilli flakes (less or more to taste)

handful of raw almonds

6 spring onions, finely chopped

5 cloves garlic, peeled

5 pepperberry seeds, ground

thumb length knob of ginger

2 tsp ground turmeric

2 tsp lemon myrtle

2 tbsp coconut oil

1/2 cup red split lentils

1/2 butternut squash, diced and roasted

6 tbsp coconut milk powder

2 cups warm water

1 cup veg stock (or more water)

4 makrut lime leaves

1 cup flaked coconut, toasted

salt to taste

Method

Blend first 8 ingredients in a food processor or mortar and pestle
with 1 tablespoon of the oil.

Add remaining oil to a saucepan and cook the blended ingredients over low-medium heat until brown and fragrant.

Add pre-soaked and rinsed red lentils and cook for a few minutes. Add a little warm water if it starts to stick to the pan.

Add roasted squash and veg stock.

Next mix the coconut milk powder with the warm water in a small bowl.

Add the coconut milk and makrut lime leaves to the saucepan.
Bring to a boil then simmer for about 20mins or until the lentils have softened and cooked. Add salt and more water if you want a thinner gravy.

Blitz coconut in a blender till it resembles desiccated coconut. Then pound the coconut into a meal in a mortar & pestle and add to curry (pounding optional).

Serve with steamed rice or quinoa, seasonal salad leaves, fresh coriander, hemp seeds and a slice of lemon.

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