Rendang Curry with Stir-fried Chilli Eggplants
Source: Veganised from My Kitchen by Pete Evans
I bought this book last year at the Frankfurt Book Fair for a steal. I don’t usually buy non-vegan cookbooks anymore but I flicked through this one and thought that there were quite a few recipes I could ‘veganise’. This is one of those recipes and it was great. Super spicy but super good. Beef Rendang is again something I never had as a non-vegan so I was excited to try it. I never really liked beef in curries (or red meat in anything) which may explain why I didn’t try it. This curry isn’t too hard to make and really spicy. We enjoyed the sauce a lot. I served it with Stir-fried Chilli Eggplants (recipe from My China by Kylie Kwong) and rice.
Recipe ‘Veganising’ Notes:
- I used Steamed Red Seitan from Viva Vegan as my protein.
- I couldn’t find galangal so I increased the ginger
- I used pre-prepared tamarind water.
- This curry cooks for a long time to break down the meat. Not something that needs to be done when it comes to seitan. So I fried my seitan first and then cooked it in the sauce for 30-40 mins to allow the sauce to reduce. You may want to cook the sauce longer or prepare it and leave it to sit so it develop its flavour before adding the seitan.
Whisks: 4/5
Recipe can be found at Google Books
