Mushroom Rendang

Natural | Gluten Free | Vegan | Australian made Product Recipe Ingredients Nutritional Info Turban Tips Video Made with aromatic spices and herbs, this rich and luscious curry is our take on the famous Malaysian Rendang. Soooo indulgent, our Rendang will take you right back to the authentic street food you’ve been craving. Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for an excellent dressing over grilled meat and vegetables. This fragrant curry can be cooked in the pressure cooker or slow cooker for delicious results. Rendang Curry recipe Ingredients needed: 1 jar RENDANG CURRY PASTE 1kg of your choice of protein, tofu or mushrooms 1 can (400ml) of coconut milk 4 tbsp of toasted desiccated coconut A handful of fresh coriander Chilli to garnish Method: 1. Sauté protein, tofu or mushrooms along with the paste in a saucepan until golden brown. 2. Add coconut milk and cook on medium heat for 20 minutes. 3. Add toasted coconut and cook for another 15 minutes until ingredients are tender. 4. Garnish with fresh coriander and chilli. Serve decadently over steamed rice. Devour immediately! Tomatoes, onion, Australian canola oil (GMO free), fresh roasted spices, water, lemongrass, radish, garlic, galangal, ginger, salt, vinegar, tamarind, pandan, kaffir lime, raw sugar. When prepared Servings per packet: 8Serving size: 30 grams NUTRITION INFORMATION Servings per package: 8 Serving size: 30 g Average Quantity per Serving Average Quantity per 100 g Energy 262 kJ 874 kJ Protein 0.7 g 2.5 g Fat, total 5.4 g 18.1 g - saturated 0.4 g 1.3 g Carbohydrate 2.7 g 9 g - sugars 1.2 g 4.1 g Sodium 193 mg 644 mg Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for an excellent dressing over grilled meat and vegetables. This fragrant curry can be cooked in the pressure cooker or slow cooker for delicious results. Add desiccated coconut to thicken the curry or ground almonds or cashews for a hit of protein.