Vegetable Rendang
Root vegetables absorb the aromatic spices of the Rendang and combine well with coconut to create a delicious vegetarian dish.
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200g sweet potatoes - cut into bite size chunks
½ kabocha squash cut into chunks
3 tomatoes - quartered
1 jar Sharwood's Malaysian Rendang
null Coriander- chopped to garnish
Cooking Method
Place the prepared vegetables in a casserole dish. Add the sauce and coat the vegetables well. Cook at fan 160°C, conventional 180°C, Gas Mark 4 for 1¼ - 1½ hours or until the vegetables are soft. Serve immediately garnished with fresh coriander or for a special treat - slivers of fresh coconut.
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