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:

Basmati rice
small onion
large potato
coconut milk
of coriander(optional)
of cashew nuts(optional)
lime (optional)

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

BASED ON reviews

Hazel - Nov 02, 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 - Sep 27, 2019

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

Clare - Sep 19, 2019

Really don’t like aubergine

Joana - Aug 18, 2019

The first time around the aubergine was not cooked enough because just frying it for 8min is not enough (unless all my aubergines are too green!). The second time I cooked 3 vine tomatoes and sweated them in olive oil for 10min and then added the leftovers and cooked it for another 15. The aubergine now was tender and fully cooked in the juices of the tomato and the coconut milk. Delicious!!!!

Helen - Aug 04, 2019

The timing for this was wildly inaccurate, it took at least 90 minutes

Zoe - Jul 17, 2019

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

Mandakini - Jul 09, 2019

Always a winner. Yummy!

Anne - Jun 22, 2019

It’s ok but I’m really not sure of this one. I’m not sure about the aubergine in it and I love aubergine. A bit too hot for my liking but not crazily hot

Matina - Jun 11, 2019

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

Matina - Jun 11, 2019

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

Katy - May 01, 2019

we substitutes with courgette as I hate aubergine but it worked just fine. Very tasty. Might have some coconut yoghurt handy to top it with next time.

Ant - Apr 13, 2019

Lovely and flavoursome but takes longer than it suggests

Cheryl - Apr 06, 2019


Abby - Nov 27, 2018

Used lots of different veg (pepper, courgette and broccoli) instead of Aubergine. Needed to reduce down for longer than the recipe said. But really tasty!

Trudi - Nov 12, 2018

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

Kate - Sep 26, 2018

The only dish I've had so far that i didn't like. The recipe instructions left me with hard potatoes and rubbery aubergine. Should have trusted my instincts that aubergines need to be grilled or charred in really hot oil first, or they just don't soak up the spices. The sauce remained dry and rather bitter in flavour. Hoping it might taste nicer if left to infuse overnight.

Duncan - Sep 19, 2018

Delicious with sweet potatoes and courgette as a substitute

Michael - Sep 18, 2018

Potato didn't seem to cook properly in the amount of coconut milk

Penny - Sep 05, 2018

My favourite as I grew the aubergine myself

Penny - Sep 05, 2018

One of my favourites. Totally delicious

Chris - Sep 01, 2018

The flavours on this were great, but, Aubergine's are the worst vegetable on God's green earth.

Larrissa - Aug 27, 2018

Tasty with a bit of a kick

Larrissa - Aug 27, 2018

Tasty with a bit of a kick

Jo - Aug 27, 2018

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

Paul - May 24, 2018

Bit too hot..

Sabrina - Mar 13, 2018

One of my faves

Alexandra - Mar 06, 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.

Julie - Feb 28, 2018

very oily and too spicy

Olivia - Feb 11, 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.

Sarah - Feb 09, 2018

Lovely flavours. Very easy and quick.

Sally - Dec 14, 2017

I don’t like aubergine so I used corgette instead. Delish

Luca - Dec 06, 2017

Spicy but still ok for me. Added broccoli which was great. Cut the cubes small enough so it did cook through.

Katie - Nov 30, 2017

Enjoyable maybe would be nice with some extra ingredients on the side

Olivia - Nov 15, 2017

A little spicy but delicious

Katie - Oct 22, 2017


Joanne - Oct 01, 2017

Par boiled the potatoes and roasted the aubergine in the oven first, which ensured everything cooked properly. This is very tasty but too spicy for me, and I'm not a spice wuss!!! I put in double the amount of coconut milk to calm it down and my mouth was still burning.

Muriel - Sep 15, 2017

very good

Theresa - Sep 04, 2017

Aubergine and potato doesn't cook in the time given

Jessica - Aug 28, 2017

Beautiful, flavoursome curry

Vicky - Aug 23, 2017

Cooked my aubergine first & used tinned potatoes as I didn't think either would cook well enough if using the recipe instructions. With those changes it was delicious!

Rumit - Aug 18, 2017

Very nice

Penny-Jane - Aug 17, 2017

Really lovely meal. Yum

Andy - Aug 10, 2017

All timings appeared to be wrong on cooking time rice was boiling dry before first part of method was completed then the potato wasn't given long enough to cook still slightly hard on serving (small cubes?) how small? Flavour too hot for wife to eat she had to have a can of soup as substitute meal all in all the least favourite out of all 4 dishes inbox

Ruthanne - Aug 09, 2017

I think this is spicier than advertised. Couldn't eat it without plain yoghurt to cool it down, but once I'd figured that out it was delicious.

Helen - Aug 08, 2017

Very tasty and filling (maybe a bit too spicy for me personally). I used a bit more coconut milk than the recipe called for since I thought the potatoes and aubergine needed softening a bit more

Tracy - Jul 28, 2017

Too spicey

Rhea - Jul 28, 2017

Really good. Little spicy but makes loads enough for two big portions

Kirsten - Jul 13, 2017

Delicious! I made it with cous cous instead and had a lovely cous cous rendang salad for lunch for the next two days!

Lindsay - Jul 11, 2017

Aubergines could of done with being grilled first


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