Vegan Tempeh and Potato Rendang

Ingredients

For 5 portions

• 🧅 180g shallots
• 🧄 4 cloves garlic
• 🪴 20g ginger
• 🫚 20g galangal
• 🌶️ 5 medium chilli peppers, red hot
• 🪴 1 Tsp turmeric
• 🏺 4 Tbsp sunflower oil
• 🧈 400g tempeh
• 🥔 350g potato
• 🌿 2 stalks lemongrass
• 🌿 6 leaves kaffir lime leaves
• 🌿 1 stick cinnamon
• 🥥 400ml coconut milk, canned
• 🥤 200ml tap water
• 🫛 1 Tbsp tamarind
• 🍯 1 Tbsp palm sugar
• 🧂 1 Tsp salt
• 🥥 60g desiccated coconut
• 🍚 320g white rice (dry)

Method

1. Blend the shallots, garlic, ginger, galangal, chillies, turmeric and a splash of water to a smooth paste.
2. Toast the desiccated coconut in a dry pan over a medium heat for 4–5 minutes, stirring, until deep golden. Pound or blend it until it is oily and dark. This is kerisik, and it gives rendang its flavour.
3. Cut the tempeh into 2 cm cubes. Heat 2 tablespoons of the oil in a wide, heavy pan and fry for 6–8 minutes until golden. Lift out.
4. Add the remaining oil and fry the paste for 6–8 minutes, stirring, until fragrant. Add the bruised lemongrass, lime leaves and cinnamon.
5. Add the potatoes, peeled and cut into 3 cm chunks, plus the coconut milk, water, tamarind, palm sugar and salt. Simmer uncovered for 25 minutes, stirring now and then.
6. Return the tempeh, stir in the kerisik and cook for 15–20 minutes more, stirring more often as it dries, until the sauce has reduced to a thick, dark coating.
7. Rinse and cook the rice while the rendang finishes. Remove the lemongrass, cinnamon and lime leaves and serve.