Vegetarian Lamb Rendang with Coconut Rice

Vegetarian Lamb Rendang with Coconut Rice

This recipe transforms the classic Malaysian rendang into a gourmet plant-based delight, featuring succulent vegetarian lamb slow-cooked in a rich, aromatic coconut gravy. RWB's Vegetarian Curry Powder is the star, infusing the dish with an authentic, complex spice profile. Served alongside fragrant coconut rice, this dish is a testament to the depth of flavour achievable in vegetarian cuisine.

Yields: 4-6 servings

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Ingredients

For the Vegetarian Lamb Rendang:

• 500g vegetarian lamb substitute, cut into bite-sized pieces
• 200ml thick coconut milk
• 400ml thin coconut milk (or water mixed with coconut milk powder)
• 2-3 tbsp RWB Vegetarian Curry Powder
• 1 tbsp turmeric powder
• 2-3 dried chillies, deseeded and soaked in hot water for 15 minutes (adjust to preferred spice level)
• 3-4 kaffir lime leaves, bruised
• 1 turmeric leaf, finely sliced (optional, for authentic aroma)
• 2 pcs asam keping (dried tamarind slices)
• 2 tbsp kerisik (toasted coconut paste)
• 1 tbsp palm sugar (gula melaka), or to taste
• 1 tsp salt, or to taste
• 3 tbsp cooking oil

For the Spice Paste (Blended):

• 10 shallots, peeled
• 5 cloves garlic, peeled
• 2-inch ginger, peeled
• 2-inch galangal, peeled
• 2 stalks lemongrass, white part only, thinly sliced
• 5-6 candlenuts (buah keras), lightly toasted (optional, for thickening)
• Soaked dried chillies (from above)

For the Coconut Rice:

• 2 cups basmati or jasmine rice, rinsed
• 1 cup thick coconut milk
• 1 cup water
• 1 pandan leaf, knotted
• ½ tsp salt

Instructions

Part 1: Prepare the Vegetarian Lamb Rendang

1. Prepare the Spice Paste: In a food processor or blender, combine all ingredients for the spice paste (shallots, garlic, ginger, galangal, lemongrass, candlenuts, and soaked dried chillies). Blend until a smooth paste forms, adding a tablespoon or two of water if needed to aid blending.
2. Sauté the Spice Paste: Heat cooking oil in a large pot or wok over medium heat. Add the blended spice paste and sauté for 10-15 minutes, stirring frequently, until the paste is very fragrant, darkened in colour, and the oil separates.
3. Add Curry Powder: Stir in the RWB Vegetarian Curry Powder and turmeric powder. Cook for another 2-3 minutes, stirring continuously, allowing the spices to toast and release their aroma.
4. Cook Vegetarian Lamb: Add the vegetarian lamb pieces to the pot. Stir well to coat the lamb evenly with the spice paste. Cook for about 5 minutes, allowing the lamb to absorb the flavours.
5. Simmer with Thin Coconut Milk: Pour in the thin coconut milk (or water/coconut milk powder mixture). Add the bruised kaffir lime leaves, sliced turmeric leaf (if using), and asam keping. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until the liquid has reduced and the lamb is tender.
6. Add Thick Coconut Milk & Kerisik: Uncover the pot. Stir in the thick coconut milk and kerisik. Continue to cook on low heat, stirring more frequently, especially as the rendang thickens, to prevent sticking and burning. This stage can take 15-30 minutes.
7. Reduce to Rendang Consistency: Continue to cook until the gravy thickens significantly, "dries out," and the oil starts to separate, creating that rich, dark, and almost dry rendang consistency. The vegetarian lamb should be beautifully coated in the thick spice paste.
8. Season: Stir in the palm sugar and salt. Taste and adjust seasoning as needed. The rendang should be savoury, slightly sweet, and aromatic.

Part 2: Prepare the Coconut Rice

1. Combine Ingredients: In a rice cooker or heavy-bottomed pot, combine the rinsed rice, thick coconut milk, water, knotted pandan leaf, and salt.
2. Cook Rice: If using a rice cooker, cook according to the machine's instructions. If using a pot, bring to a boil, then reduce heat to very low, cover tightly, and simmer for 15-20 minutes, or until all liquid is absorbed and the rice is cooked.
3. Rest & Fluff: Let the rice rest, covered, for 10 minutes after cooking. Then, fluff with a fork before serving.

Serving Suggestion

Serve the hot Vegetarian Lamb Rendang with the fragrant Coconut Rice. Garnish with a sprig of fresh coriander or a sprinkle of fried shallots for extra flavour and presentation. This dish pairs wonderfully with a side of fresh cucumber and pineapple salsa to cut through the richness.

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This recipe features our heritage blend:

Vegetarian Curry Powder