Take your time over this aromatic, Indonesian coconut curry with meaty chunks of mushroom and moreish soybean cake providing the protein payload
Rendang is a vote for slowing down. It isn’t a dish you can knock up in 20 minutes by whizzing around the kitchen like a pinball. Traditionally, it’s made with a slow and gentle braise of buffalo meat, but here I cook mushrooms and tempeh in coconut milk with lemongrass and lime leaves. Over time, the flavours are teased out and the coconut milk reduces to a point where it clings on to the mushrooms and tempeh for dear life. The result is a slick, sticky, delicious mess that tastes exactly as if it took proper time and wasn’t just thrown together in a hurry.
UK readers: click to buy these ingredients from Ocado