Quorn rendang curry

2 hours


Rendang curry

  • 300g of Quorn chicken pieces, frozen
  • 400ml of coconut milk
  • 1 tsp ginger paste
  • 2 tsp lemongrass paste
  • 1 tsp galangal paste
  • 4 1/2 dried red chillies
  • 1/2 tsp ground turmeric
  • 1 medium onion, finely chopped
  • 2 kaffir lime leaves
  • 5 cardamom pods
  • 1 cinnamon stick
  • 4 garlic cloves, finely chopped
  • 1 lime, zested
  • 2 tbsp of tamarind paste
  • 4 tbsp of desiccated coconut
  • coriander, chopped
  • spring onions, chopped
  • 2 tbsp of oil
  • salt

Carrot salad

  • 4 carrots, julienned
  • 1 red onion
  • 1 tbsp of black sesame seeds, heaped
  • 1 lime, juiced
  • 1/4 tsp turmeric
  • 1 tbsp of sesame oil
  • salt, to taste


Start by making the curry paste. Blitz the onion, garlic, galangal, ginger, chillies and turmeric to a smooth paste
Heat the oil in a deep pan and fry the paste until the colour darkens slightly and the paste is aromatic
Stir in the Quorn and fry the chunks in the paste for a couple of minutes further
Now add the cinnamon, kaffir lime leaves, cardamom pods and lime zest, then add the coconut milk and salt to your taste
Toast the desiccated coconut on a dry, non-stick pan until it catches a golden colour then allow it to cool before grinding it to a powder. This powder will deepen the colour of the curry and also add sweetness. Add the powder after the curry has simmered for about half an hour
Cook the curry for about an hour on a low flame until the curry base clings to the Quorn
For the carrot salad, heat the oil in a pan and then add the onion and black sesame seeds and allow the onion to soften for a minute before stirring in the carrots
Sprinkle in the salt and turmeric and then once you have stirred the carrots, squeeze in the lime juice
Serve the rendang curry on a bed of white rice with the carrot salad on the side