Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews
A plant-based take on Indonesian rendang, built around young jackfruit, coconut milk and a deeply fragrant spice paste. Rich, warm and slow-cooked, but still straightforward.
Servings
Ingredients
- 100 g shallots
- 2 lemongrass stalks
- 4 cm fresh ginger
- 3 garlic cloves
- 75 g cashews
- 2 tsp ground turmeric
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander seed
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp chilli flakes
- 2 tins young jackfruit drained and rinsed
- 2 tbsp peanut oil
- 400 ml coconut milk
- 100 ml water
- 3 tbsp ketjap manis
- 7.5 g fresh coriander
Instructions
- Cut the shallots into wedges. Trim the lemongrass, keeping the tougher stalks aside for the stew, and chop the softer inner parts.100 g shallots, 2 lemongrass stalks
- Peel and chop the ginger. Blend the shallots, soft lemongrass, ginger, garlic, cashews and spices into a thick paste.100 g shallots, 2 lemongrass stalks, 4 cm fresh ginger, 3 garlic cloves, 75 g cashews, 2 tsp ground turmeric, 1.5 tsp ground cumin, 1.5 tsp ground coriander seed, 1 tsp ground cinnamon, 0.5 tsp ground cloves, 0.5 tsp chilli flakes
- Rinse and drain the jackfruit, then tear or slice it lengthways into rough pieces.2 tins young jackfruit
- Heat the oil in a heavy pan. Fry the spice paste for about 5 minutes over medium heat, stirring often.2 tbsp peanut oil
- Add jackfruit and cook for 2 minutes. Pour in coconut milk, water and ketjap manis, then add the reserved lemongrass.2 tins young jackfruit, 400 ml coconut milk, 100 ml water, 3 tbsp ketjap manis, 2 lemongrass stalks
- Cover and simmer gently for 45 minutes. Remove the lid and cook for another 15 minutes, until thick and glossy.
- Break up large jackfruit pieces, remove the lemongrass and season with salt. Finish with roughly chopped coriander.7.5 g fresh coriander
Drink pairing
Rendang is aromatic, creamy and gently sweet, with warm spice and coconut richness. Choose drinks with enough freshness to cut through the sauce without overpowering the spices.
Alcoholic
- Off-dry Riesling or Gewürztraminer
- Chenin Blanc with good acidity
- Belgian-style witbier or saison
Non alcoholic
- Cold jasmine tea with lime
- Sparkling ginger and lemongrass cooler
- Alcohol-free pale ale
Nutrition per serving
Calories: 298kcal (15%) | Carbohydrates: 19g (6%) | Protein: 4g (8%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Sodium: 183mg (8%) | Potassium: 345mg (10%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 143IU (3%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 9µg (9%) | Folate: 20µg (5%)
