Rendang Curry

Rendang Curry

From   Firangi Tadka

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Indonesian

A traditional vegetable curry from Indonesia


  • Mixed vegetables (baby corns, carrot, French beans), chopped 1 cup
  • Potatoes, boiled, peeled and cubed 1 cup
  • Fresh red chillies, seeded and finely chopped 2
  • Garlic cloves, finely chopped 6
  • Ginger, finely chopped 1 tbsp
  • Turmeric powder ½ tsp
  • Oil 2 tbsps
  • Galangal, finely chopped 1 tbsp
  • Lemongrass stalk, slit in the middle 1
  • Shallots, finely chopped ½ cup
  • Kaffir lime leaves 6 to 7
  • Coconut milk 3 cups
  • Salt to taste
  • Fresh coconut, scraped and lightly roasted for 5 minutes 3 tbsps


  • Put fresh red chillies, garlic, ginger and turmeric powder in a mixer jar and grind to a fine paste.
  • Heat oil in a non-stick pan, add galangal, lemon grass and shallots and saute for 1 minute.
  • Add the ground paste, mix and add lime leaves. Saute for 2-3 minutes.
  • Add the mixed vegetables and boiled potato and mix till all the vegetables are well coated with the sauce.
  • Add coconut milk and mix. Add salt and roasted coconut and mix. Cover and cook for 5 minutes.
  • Transfer into a serving bowl and serve hot.