Vegan Rendang (Malaysian Dry Curry)

Ingredients

• 20 oz Young Green Jackfruit (in brine)
• 2 cans Coconut Milk
• 2 stalks Lemongrass
• 2 inch Galangal
• 2 inch Ginger
• 1 inch Turmeric
• 3 medium Red Chilies
• 6 medium Shallots
• 4 cloves Garlic
• 1 tablespoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 2 pieces Star Anise
• 1 stick Cinnamon Stick
• 5 leaves Kaffir Lime Leaves
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Vegetable Oil

Instructions

1. 1Drain and rinse the 20 oz Young Green Jackfruit (in brine) thoroughly. Use your fingers to shred the jackfruit into bite-sized pieces.
2. 2Prepare the spice paste: In a food processor or blender, combine the 2 stalks Lemongrass (trimmed and roughly chopped), 2 inch Galangal (peeled and roughly chopped), 2 inch Ginger (peeled and roughly chopped), 1 inch Turmeric (peeled and roughly chopped), 3 medium Red Chilies (deseeded if you prefer less heat, roughly chopped), 6 medium Shallots (peeled and roughly chopped), and 4 cloves Garlic (peeled and roughly chopped). Add the 1 tablespoon Coriander Seeds and 1 teaspoon Cumin Seeds. Blend until you have a smooth paste. You may need to add a tablespoon of water to help it blend.
3. 3Heat 2 tablespoons Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (around 350°F or 175°C). Add the blended spice paste and cook, stirring constantly, for 5 to 7 minutes, until the paste is very fragrant and has darkened slightly. Be careful not to burn it.
4. 4Add the shredded jackfruit, 2 cans Coconut Milk, 2 pieces Star Anise, 1 stick Cinnamon Stick, and 5 leaves Kaffir Lime Leaves to the pot. Stir everything together well to coat the jackfruit with the spice paste and coconut milk.
5. 5Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, immediately reduce the heat to low, cover the pot tightly, and let it cook for 1 hour and 30 minutes to 2 hours. Stir occasionally, about every 20-30 minutes, to prevent the bottom from sticking and ensure even cooking. The jackfruit should be very tender, and the sauce should have thickened considerably, with the oil starting to separate.
6. 6Remove the lid and stir the Rendang. Continue to cook uncovered over low heat for another 15-20 minutes, stirring more frequently, until the sauce has reduced to a thick, dry coating on the jackfruit. The Rendang is ready when it looks rich and oily, and the jackfruit is deeply colored.
7. 7Stir in 1 teaspoon Salt and 1 teaspoon Sugar. Taste and adjust seasoning if needed. Remove the star anise, cinnamon stick, and kaffir lime leaves before serving.
8. 8Serve the Vegan Rendang hot with steamed rice.

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