Indonesian Aubergine Rendang Curry
Indonesian Aubergine Rendang Curry
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- 1 pack of The Spice Tailor Indonesian Rendang Curry
- 300g Aubergine - cut into large cubes
- Handful of baby spinach
- 1 tbsp veg oil
- Heat the oil in a frying pan and - once hot - add the aubergine and brown all over on a high heat.
- Remove the aubergine and place to the side in a bowl.
- In the same pan, sizzle the whole spices for a few seconds.
- Add the base sauce and the coconut milk sauce. Stir and mix well.
- Add the cooked aubergine and simmer for about 10 minutes until the sauce has thickened and the aubergine is cooked.
- Add the spinach and stir until cooked - about 30-60 seconds.
- 1 pack of The Spice Tailor Indonesian Rendang Curry
- 300g Aubergine - cut into large cubes
- Handful of baby spinach
- 1 tbsp veg oil
- Heat the oil in a frying pan and - once hot - add the aubergine and brown all over on a high heat.
- Remove the aubergine and place to the side in a bowl.
- In the same pan, sizzle the whole spices for a few seconds.
- Add the base sauce and the coconut milk sauce. Stir and mix well.
- Add the cooked aubergine and simmer for about 10 minutes until the sauce has thickened and the aubergine is cooked.
- Add the spinach and stir until cooked - about 30-60 seconds.
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Indonesian food draws on influences from Indian and Chinese immigrants, merchants and passers-by. The popular Indonesian Rendang curry originates from the island of Sumatra. Here, the local Minangkabau people prepare it with much love and care for important festive occasions such as weddings and traditional ceremonies.
With ingredients such as cloves, cinnamon, cardamom, turmeric leaf, garlic, tamarind, onion and ginger, the Indian influences shine through in this festive curry. All these delicious spices, however, play second fiddle to the main flavours of roasted shallots and toasted coconut. The whole thing is lifted with aromatic lemongrass.
Whilst a traditional Rendang dish is a slow-cooked beef dish that is cooked and caramelized for hours in this spiced sauce until both marry together in a deeply flavourful caramelized dish, our Rendang is more sauce-like so the flavours can also work for other ingredients without the need for prolonged caramelizing. For that traditional Rendang, see the recipe below.
