A delicious and vegan version of a traditional Indonesian curry, creating your own paste with an aromatic mix of spices and flavours, adding Tiba Tempeh, coconut milk and lemongrass, served with rice and toasted almonds.
To create the rendang paste, cook and soften the onion,garlic and ginger with the coconut oil in a frying pan, then use a food processor to blend into a paste alongside the rest of the ingredients.
Heat 1 Tbsp coconut oil in a non-stick pan, and fry the bite-size tempeh chunks first. Then, add the rendang paste to the pan & cook until it becomes fragrant.
Pour in the coconut milk and stir to combine. Season with salt & stir in the lemongrass paste and desiccated coconut. Simmer for 5-10 minutes, then remove from the heat and serve with rice & fresh coriander.