Mushroom Rendang

A heavenly, rich and aromatic Rendang Curry. This decadent dish is made with king oyster mushrooms, tofu and potato. Our luscious paste is loaded with spices such as cinnamon, cloves and star anise. Unmistakable Malaysian smells right here.

Serves: 4

Total Prep and Cook Time: 30 mins

Vegan | Gluten Free | Natural | Dairy Free

Turban Tips

Don't rush this dreamy curry. Cook on the stove for longer if you want a dry curry.

INGREDIENTS

1 jar Turban Chopsticks Rendang Curry Paste
1 cup of King Oyster mushrooms (large chunks)
1 cup of Tofu (diced)
1 cup of potato (diced)
1 can of coconut milk
4 tbsp desiccated coconut (toasted)

METHOD

Saute king oyster mushrooms, tofu and potato with Rendang Curry paste until golden brown.
Add in 1 can of coconut milk and simmer for 20 mins.
Add in toasted desicated coconut and simmer for 10 mins until oil appears on the top surface.
Serve with coconut rice and pickled vegetables.

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