Tempeh Rendang With Turmeric "Rice"

This is one of my fave dinner meals. The flavours are so rich and vibrant and it's awesome to be able to enjoy something like this that's also low-carb and keto friendly. Rendang is traditionally a spicy and aromatic meat-based dish from Indonesia. Our version is made with tempeh which has a nutty flavour and is rich in plant-based protein. Growing up I basically ate every single meal with rice. Finding konjac rice has been epic. It's low-calorie and low-carb but recreates that comfort of home cooking, just like momma used to make. These days, you can find konjac noodles in the health food isle of most supermarkets. You may want to make a double batch because this dish is even better the next day after the flavours have had a chance to really infuse.

Macros Per Serve: 
Calories: 379.5 kcal Net Carbs: 10.7 grams Protein: 17 grams Fat: 31.1 grams

Makes 4 servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

Rendang Paste:
1 onion, roughly chopped
2 inch knob fresh ginger peeled
2 cloves garlic
1 lemongrass stalk roughly chopped
1 tsp turmeric powder
4 red chillies
½ tsp cinnamon
1 tbsp vegan “beef style” stock powder
6 cardamom pods

Rendang Curry:
2 tbsp coconut oil
300 g tempeh cubed
250 g tofu cubed
1 cup broccoli florets
2 cups choy sum roughly chopped
4 kaffir lime leaves
zest and juice of a lime
400ml/14fl oz coconut cream
2 tsp natvia or Stevia to taste
Himalayan pink salt to taste

Turmeric “Rice”:
1 packet slendier konjac “rice”
1 tbsp coconut oil
1 tsp turmeric powder
Himalayan pink salt to taste

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Method:

1.     Place all ingredients for the rending paste except for the cardamom pods into a food processor and process on high speed until everything is pureed.

2.     Heat coconut oil in a pan and fry the paste over a high heat until fragrant.

3.     Add cardamom pods and stir fry for another minute.

4.     Add in the tempeh and stir-fry until golden brown.

5.     Add broccoli and choy sum and stir fry until well coated.

6.     Pour in the coconut cream, natvia/stevia and lime juice

7.     Bring to simmer and add the kaffir lime leaves and lime zest. Add salt to taste and continue to simmer with the lid off until coconut cream has evaporated. Rendang is traditionally a dry curry.

8.     While the rending is reducing, stir-fry all ingredients for the turmeric rice until well combined. Serve alongside Tempeh Rendang and enjoy!

 

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