Rendang, traditionally a rich, slightly dry curry dish prepared by Indonesians and Malaysians for weddings and other special occasions, usually takes hours to cook. Our quick veggie version saves time but still brings the classic aromatic ingredients with flavours of galangal, clove, chilli and coconut!

Cook our delicious Aubergine Rendang in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Aubergine Rendang. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Rendang Paste pot, a Rendang Garnish pot and a Garlic Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Aubergine Rendang in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Rendang Paste
  • Rendang Garnish
  • Garlic Paste

Your shopping list for 2 servings:

  • 120g Basmati rice
  • 1 onion
  • 1 aubergine
  • 200ml coconut milk
  • 6 new potatoes (optional)
  • 100g green beans (optional)

Our 20 minute recipe

  1. Make some rice & boil the veg (optional)

    Cook the rice according to pack instructions.

    Boil the potatoes (if having) until almost tender, then add in the green beans (if having), for the last 3 mins. Then drain all the veg and keep aside. 

  2. Meanwhile fry the aubergine

    Heat 1 tbsp oil in a pan over medium-high heat, then add the aubergine pieces and let them cook for 5-7 mins, turning them occasionally to let them soften and turn golden. Then remove and keep aside.  

  3. Create the curry

    In the same pan, fry the onion for 2 mins to soften, then add the GARLIC PASTE and cook for 2 mins.

    Stir in the RENDANG PASTE with a splash of water, and fry for 2 more mins.

    Pour in the coconut milk and let it simmer for 10 mins, adding 50ml water if it gets too dry.

  4. Finishing touches

    If you cooked some beans or potatoes, add it to the curry now and cook for 1 min. 

    Return the fried aubergine to the pan, then sprinkle in the RENDANG GARNISH and cook for 2 more mins.

  5. Serve!

    Serve the curry over rice. 


Aubergine Rendang Top Reviews

Lies - 17th October 2020

Jasmine - 11th September 2020

Very nice!

Jasmine - 11th September 2020

Very nice!

Tim - 31st July 2020

Used courgette instead of aubergine, it was great

Sarah - 28th April 2020

Love this one. Always add more veg in than it says. One of my regulars!

Hazel - 2nd November 2019

Super taste and texture. I parbpiled the potatoes first, and chopped the vegetables very small. Also had cucumber and yogurt alongside to cool the palate.

Zoe - 27th September 2019

Love it! Second time ordering and it is delicious. Aubergine needs to be cooked far longer than it says imo

Zoe - 17th July 2019

Tasted absolutely delicious but i cooked the aubergine for far far longer than it said to get it nice and soft

Mandakini - 9th July 2019

Always a winner. Yummy!

Matina - 11th June 2019

Really tasty and the cashews make it! I toasted mine in a dry pan before adding.

Matina - 11th June 2019

Really tasty and the cashews make it! I toasted mine in a dry pan before adding.

Ant - 13th April 2019

Lovely and flavoursome but takes longer than it suggests

Cheryl - 6th April 2019


Trudi - 12th November 2018

Not a massive fan of aubergine, but I loved this recipe!

Penny - 5th September 2018

My favourite as I grew the aubergine myself

Penny - 5th September 2018

One of my favourites. Totally delicious

Jo - 27th August 2018

Used veggie beef style strips instead of aubergine. Absolutely divine.

Sabrina - 13th March 2018

One of my faves

Alexandra - 6th March 2018

Really, really good. I added some Quorn chicken pieces and used a whole tin of coconut milk as I prefer my curry with more liquid. It's rather spicy, but absolutely delish.

Olivia - 11th February 2018

Exquisite flavours - one of our firm favourites! I added some Quorn chicken style pieces for extra protein as well as some courgette I had spare to bulk out the quantity; as there was some left over I think it was a good call.


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