Raging Rendang Curry- for Those Angry Moods!

So lately, I’ve been wondering can cooking for depression really benefit me? I’ve put on a load of weight and I’m generally pretty unhappy but food is soup for the soul- a rich and exotic mix of love and hate. While, I hate the washing up part, I do love the actual cooking part. From the smell of freshly chopped herbs and spices to the sizzling of the onions and the wealth of colour- it truly is a feast for the soul! So with this, I bring you my Beef Rendang recipe. This one is rather cooler than the original as (if you’re anything like me) I hate it too spicy. Don’t worry though- the lack of heat is definitely compensated for with earth ground coriander and warming cardamom among a whole host of other herbs. Enjoy!

 

Beef Rendang

(serves 4)

½ tsp turmeric

3 cardomom pods, seeds only

½ tsp cinnamon

2 onions

1 tsp ground coriander

1 tbsp olive oil

1 can coconut milk

1 can chickpeas (drained but keep the water for later!)

1 jackfruit (available at most good local supermarkets and most Asian supermarkets but until then….find it at: https://www.realfoods.co.uk/product/34046/organic-young-jackfruit )

Dried chilli flakes (for garnish)

 

 

Method

  1. If you have a blender or food processor add all the spices and onions and blends until the onions are finely chopped.
  2. If you don’t have a food processor, finely chop the onions and add the spices the mix well in a bowl.
  3. Cut the jackfruit cores from the flesh and discard. Pull the jackfruit flesh apart until a shredded consistency is achieved. Set aside.
  4. Using your fingers, press the jackfruit upward to remove the seeds. Don’t worry about getting out every last seed, but try to remove most
  5. Heat the olive oil in a pan then add the mixture you’ve just blended.
  6. Cook this mixture until the onions are soft (about 5 mins)
  7. Once this is cooked, add the jackfruit and coconut milk. As the jackfruit cooks, it should begin to pull apart creating the texture of pulled meat
  8. Garnish with the appropriate garnishes (chillies in my case eek!)
  9. Et voila, you have your ‘Beef rendang’

 

*A quick side note: Jackfruit bought in brint is MUCH better than that bought in syrup. This is because it will contain a much more savoury taste and is generally better to cook with.

 

Happy Beautiful day everyone,

KT

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