A vegan rendang recipe cooked with firm tofu dressed in aromatic flavours of fresh lemongrass, cumin and turmeric powder, and strained chickpeas served with tender roasted eggplant and healthy brown rice.
INGREDIENTS: Brown Rice, Eggplant, Chinese Kale (Kai-lan-coy), Tofu, Chickpeas, Yellow Onion, Garlic, Olive Oil, Red Chillies, Water, Coconut Milk, Shallots, Ginger, Desiccated Coconut, Sesame Oil, Salt, Coriander Powder, Cumin, Tamarind Paste, Lemongrass, Brown Sugar, Cinnamon, Turmeric, Cloves, Kaffir Lime Leaves
TOTAL CALORIES: 317.3KCAL
TOTAL SERVING: 1
STORAGE: Fridge (1 - 4 ⁰ c) Up To Expiry Date, 2 Months In Freezer (-15 ⁰ c)
Remove The Top Plastic Film
Microwave For 3 - 4 Minutes
Brown Rice, Eggplant, Chinese Kale (Kai-lan-coy), Tofu, Chickpeas, Yellow Onion, Garlic, Olive Oil, Red Chillies, Water, Coconut Milk, Shallots, Ginger, Desiccated Coconut, Sesame Oil, Salt, Coriander Powder, Cumin, Tamarind Paste, Lemongrass, Brown Sugar
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