Recipe

Vegan rendang curry with jackfruit and spelt flatbread

This curry recipe makes use of mild, tender jackfruit for a vegan dinner infused with delicious Indonesian rendang spices.

  • 1 hr cooking
  • Serves 4
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This recipe is from our book, #veganlife

Ingredients

  • 4 dried red chillies (20g)
  • 4 shallots, chopped
  • 1 fresh long red chilli, chopped
  • 4 centimetres (1½in) fresh ginger, peeled, chopped coarsely
  • 1 stalk lemon grass, white part only, chopped finely
  • 4 cloves garlic, chopped
  • 2 teaspoons grated fresh turmeric
  • 2 tablespoons coconut oil
  • 500 grams (1lb) jap pumpkin, peeled, cut into chunk
  • 400 millilitres coconut milk
  • 2 x 565g (1¼lb) cans jackfruit in brine, drained, sliced
  • 1/2 cup (40g) shredded coconut, toasted
  • 1 tablespoon tamarind puree
  • 1 Lebanese cucumber (130g), cut into julienne
  • 2 2 kaffir lime leaves, shredded finely
Spelt flatbread
  • 2 cups (260g) wholemeal spelt flour
  • 1 teaspoon fine sea salt
  • 2 tablespoons coconut oil, melted

Method

  • 1
    Place dried chillies in a small heatproof bowl with enough boiling water to cover. Soak for 15 minutes. Drain; coarsely chop chillies.
  • 2
    Place chopped chillies in a food processor with shallots, fresh chilli, ginger, lemon grass, garlic and turmeric; process to a smooth paste.
  • 3
    Heat coconut oil in a large saucepan over medium heat; cook pumpkin, turning occasionally, for 5 minutes or until well browned. Remove from pan. Add curry paste; cook for 5 minutes or until starting to caramelise and almost all the liquid has evaporated.
  • 4
    Make spelt flatbread: Mix flour, salt and ¾ cup (180ml) water in a large bowl into a soft dough. Knead lightly on a floured surface until smooth. Wrap dough in plastic wrap; stand for 15 minutes. Cut dough into 12 equal pieces; roll each piece on a lightly floured surface into a 2mm (⅛in) thick oval. Heat a large, heavy-based frying pan over high heat. Brush each flatbread lightly with coconut oil. Place half the flatbreads in the hot pan; cook for 2 minutes or until puffed and bubbled. Turn over; cook for a further 2 minutes or until well toasted. Repeat with remaining dough.
  • 5
    Stir coconut milk, 1½ cups (375ml) water, jackfruit and pumpkin into the sauce; simmer over medium heat for 15 minutes or until pumpkin is tender and sauce is very thick. Stir in half the toasted coconut and the tamarind puree. Season.
  • 6
    Divide rendang among bowls; top with remaining coconut, the cucumber and shredded kaffir leaves. Serve with flatbread for scooping.

Notes

You will find canned jackfruit in Asian grocers, check that the jackfruit is in brine not syrup.

  • For a quick option, try using bottled rendang paste and 1 teaspoon ground turmeric for fresh curry paste.
  • You can also serve the curry with steamed quinoa for added protein.

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