Vegan Mushroom Rendang Recipe
My take on a vegan mushroom rendang curry is hot with chilli and sour with tamarind, lemongrass and lime juice, and it all comes in a wonderfully thick reduced coconut milk coating.
Servings 2 Servings
Calories 585kcal
Ingredients
- 6 Large Field or Portobello Mushrooms 400g total
- 30 g Ginger 1 Thumb-sized piece
- 1 Large Echalion or Banana Shallot 70g
- 3 Thai Red Chilli Peppers
- 6 Garlic Cloves
- 35 g Tamarind 35mm or 1½" Cube
- 25 g Desiccated Coconut ¼ Cup
- 3 Cardamom Pods
- 1 Cinnamon Stick
- 2 Star Anise
- 6 Dried Red Chillies
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 Stick Lemongrass
- 10 Lime Leaves
- 125 ml Vegetable Stock ½ Cup
- 200 g Tin Coconut Milk 7oz
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Mushroom Ketchup
- ½ tablespoon Lime Juice
- 1 tablespoon Brown Sugar
- 3 tablespoon Ground Nut Oil
Instructions
- Place the tamarind in a bowl and pour over 35ml (2 Tbsp) of boiling water, and allow it to sit for 10 minutes. Then mash the pulp and pass it through a fine mesh sieve.
- Heat a small 20cm or 8" nonstick frying pan over a medium heat and toast the desiccated coconut until it is golden brown, this will take 3-4 minutes. Then let the coconut cool for 5 minutes.
- Roughly chop the red chilli peppers.
- Remove the root and tough outer leaves from the lemongrass, then bruise it with the back of a knife and roughly chop it.
- Peel the shallots and place them in a mini blender with the peeled garlic cloves, peeled ginger, lemongrass, red chilli peppers, dried chilli peppers and toasted coconut and blend with as much water as needed to form a paste. You will need 2-3 tablespoons of water.
- Strip the tough stems from the lime leaves and discard them, then shred the leaves as finely as you can.
- Heat a wok over a high heat and when it starts to shimmer, add 1 tablespoon of the oil followed by the cinnamon stick, cardamom pods and star anise and stir fry for 30 seconds.
- Add the onion paste created in step four and cook for 2-3 minutes, stirring regularly.
- Throw in the lime leaves, cumin and coriander powders and stir for 15 seconds.
- Pour in the vegetable stock, coconut milk, tamarind pulp, dark soy sauce, lime juice, mushroom ketchup, and brown sugar, then stir.
- Reduce the heat to medium-low and cook for 45 minutes.
- After the sauce has been cooking for 45 minutes, heat the remaining oil in a large (30cm or 12") frying pan over a high heat.
- Add the mushrooms and cook for 3-5 minutes on each side, then transfer them to the sauce and stir carefully to coat and allow to cook for a final 10 minutes.
Nutrition
Serving: 1 | Calories: 585kcal | Carbohydrates: 61g | Protein: 15g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Sodium: 606mg | Fiber: 12g | Sugar: 26g
