Vegetarian Rendang Curry
Try this recipe for a traditional Malaysian Vegetarian Rendang Curry with Quorn Chicken Pieces. A tasty midweek veggie meal served with flatbread. More here.
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Cooking tools:
- Food processor
- Rolling pin
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Kettle
- Stove
- Spoon
- Peeler
- Plate
Ingredients
- 300g Quorn Pieces [https://www.quorn.ie/products/chicken-style-pieces]
- 1 brown onion
- 2 lemongrass stalks
- 3 red chillies
- 5 cloves garlic
- 2 1.5 inch pieces of fresh ginger
- 2 kaffir lime leaves (we used dried ones)
- 200ml reduced fat coconut milk
- 40g tomato purée
- 1 10g vegetable stock cube dissolved in 300ml boiling water
- 1 tbsp vegetable oil
- 250g fresh pineapple (or tinned)
- ½ cucumber
- 1 red chilli
- 1 lime
- 125g self-raising flour
- 125g full fat natural yogurt
- ½ tsp baking powder
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