Vegan Rendang with Coconut Rice

Ingredients

• 2 cans Young Jackfruit
• 2 cans Coconut Milk
• 2 stalks Lemongrass
• 2 inches Galangal
• 2 inches Ginger
• 1 tsp Turmeric
• 2-3 Chili Peppers
• 8 Shallots
• 4 cloves Garlic
• 1 tsp Coriander
• 1/2 tsp Cumin
• 2 cups Rice
• 1/4 cup Coconut Flakes

Instructions

1. 1Prepare the spice paste: Peel and roughly chop the 8 shallots. Peel and mince the 4 cloves of garlic. Peel and finely chop the 2 inches of galangal and 2 inches of ginger. Remove the stems from the 2-3 chili peppers. If you prefer less heat, remove the seeds. Place the chopped shallots, minced garlic, chopped chilies, chopped galangal, chopped ginger, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp cumin into a blender or food processor. Blend until you have a smooth paste. You may need to add a tablespoon of water to help it blend.
2. 2Sauté the spice paste: Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste to the pot. Cook, stirring constantly, for 5 to 7 minutes, or until the paste is very fragrant and has darkened slightly. Be careful not to burn it.
3. 3Cook the jackfruit and coconut milk: Drain and rinse the 2 cans of young jackfruit. Break up any large pieces with your hands or a fork. Add the drained jackfruit to the pot with the sautéed spice paste. Pour in the 2 cans of coconut milk. Bruise the 2 stalks of lemongrass by hitting them with the back of a knife, then add them to the pot. Stir everything together.
4. 4Simmer the rendang: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes. Stir occasionally to prevent sticking. The sauce should thicken, and the jackfruit should become very tender.
5. 5Prepare the coconut rice: While the rendang is simmering, rinse the 2 cups of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 4 cups of water and the 1/4 cup of coconut flakes. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
6. 6Finish the rendang: After 1 hour and 30 minutes of simmering, remove the lid from the rendang pot. Remove and discard the lemongrass stalks. Increase the heat to medium-low and continue to cook, uncovered, stirring more frequently, for another 10 to 15 minutes, or until the sauce has thickened to your desired consistency and coats the jackfruit. The rendang should be rich and oily.
7. 7Serve: Fluff the coconut rice with a fork. Spoon the fluffy coconut rice into bowls. Ladle the vegan jackfruit rendang over the coconut rice.

Substitutions

Related Guides