Beef Rendang Curry with Lemongrass Rice

June 05, 2014

150

Amazing flavor, no oil and so by using lite milk low in calories. I'll be making this again. Also tried it with potatoes instead of pumpkin, just beautiful. Ten out of ten!

2 red onions, coarsely chopped
3 large red chillies, seeded, coarsely chopped
2 garlic cloves, finely chopped
2 teaspoons finely grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1kg gravy beef, cut into 3cm pieces
2 x 400ml cans coconut milk
2 stalks lemongrass, white part only, halved lengthways, bruised
6 kaffir lime leaves
1 cinnamon stick
500g butternut pumpkin, peeled, seeded, cut into 4cm pieces
1 cup (200g) SunRice Basmati Rice
1 1/2 cups (375ml) water
Toasted shredded coconut, to serve

Step 1 Place the onion, chilli, garlic, ginger, coriander, cumin, turmeric and salt in the bowl of a food processor and process until finely chopped. Step 2 Heat a large saucepan or wok over high heat. Add...
See the full directions on my site

Nutritions

Calories
355

Sodium
700mg
29% DV

Fat
10g
15% DV

Protein
6g
12% DV

Carbs
65g
22% DV

Fiber
14g
58% DV