New Potato Rendang & Green Beans Recipe
Jan 15, 2012 2:01 pm
A delicious vegan curried side dish or small plate
By
Make this potato rendang recipe as a side to spice up classic roasted chicken or braised short ribs.
Add some Malaysian flavors to your life with this addictively spicy potato experience. Rendang is a special kind of curry in which a main ingredient is slowly cooked in spicy coconut milk until the sauce is deeply reduced. Tender new potatoes absorb the spice-infused coconut sauce and cook down to lush, citrusy perfection.
Servings: 4
Ingredients
1 large red Fresno chili, seeded
1/4 cup shallot, minced
1 tablespoon ginger, peeled and minced
2 cloves garlic, peeled
1 lemon, zested
1 lime, zested
1 teaspoon ground turmeric
1/8 teaspoon cloves, ground
1 cup coconut milk
1 pound fingerling or new potatoes, halved
4 ounces green beans, trimmed
1 medium carrot, julienned
1 teaspoon tamari, or soy sauce
1/2 teaspoon salt
Directions:
- In a coffee grinder or mini chopper, combine the chile, shallot, ginger, garlic, lime and lemon zests, turmeric and cloves. Process to puree them to a smooth paste. If needed, add a little of the coconut milk to help it puree.
- Transfer the paste to a large frying pan, and stir in the coconut milk. Add the potatoes and bring them to a simmer, stirring. Cover and check often, stirring and adding water as needed to keep the potatoes from sticking.
- When the potatoes are almost tender, add the beans, carrot, tamari, and salt and keep stirring.
- Cook until the vegetables are tender and the sauce is completely thick and coats the vegetables.
- Squeeze half of the zested lime over the vegetables, taste, and add more as desired. Serve hot.
Level of Difficulty:
Easy
Prep Time:
20 minutes
Cooking Time:
30 minutes
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