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 small onion
  • 1 large potato
  • Handful of coriander (optional)
  • Handful of cashew nuts (optional)
  • 1 aubergine
  • 1 lime (optional)
  • 200ml coconut milk

Our 20 minute recipe

  1. Make the rice

    For the rice, bring 300ml water to boil in a lidded pot and then add the rice. Reduce the heat to low, cover with a lid and simmer for 12-15mins, or cook as per packet instructions.

  2. Fry the curry paste

    Heat 1 tbsp oil in a saucepan over medium heat. When hot, add the onion and potato to the pan along with the Garlic Paste and stir-fry for 2-3 mins. 

    Then add the Rendang Paste to the pan, and stir-fry for 2 more mins.

  3. Add the aubergine

    Add the aubergine and fry for 2 mins. 

    Pour in the coconut milk and gently bring to the boil. Then reduce the heat to medium and simmer 6-8 mins, or until the coconut milk is reduced by about half to make a dry-style curry. If you prefer this dish to be saucier, you don’t have to reduce it quite as much.

  4. Garnish and serve

    Add the Rendang Garnish and cook for a final 2 mins or until the potatoes are soft enough for you. 

    Once the rice is done, serve the rice with the Rendang alongside garnishing with coriander, a squeeze of lime and cashew nuts (if using).


Aubergine Rendang Reviews

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