Packed with Asian spices and fresh chilli, this Indonesian curry is perfect for a cosy autumn night in. Rendang curry paste is deeply aromatic, made using chilli, lemongrass and ginger, and pairs wonderfully with both meat and fish. For a new family favourite, stir through creamy coconut milk, chunky veg and tender turkey breast and serve with coriander-topped rice and greens.
- Heat the oil in a large, lidded frying pan over a medium heat and add the onion and aubergine. Cover and cook for 8-10 mins until softened. Add the curry paste and fry, uncovered, for 3 mins. Stir in the coconut milk, 100ml water, the sugar and tamari. Bring to the boil, then reduce the heat and simmer for 10 mins until slightly thickened.
- Add the turkey and simmer for 8-10 mins until cooked through and the sauce has thickened.
- Meanwhile, boil the beans for 6-8 mins until tender; drain. Divide the rice between 4 plates, spoon over the curry and serve with the beans. Scatter over the chilli and coriander.
Tip: For DIY rendang paste, blitz 1 onion with 3 garlic cloves, 25g ginger, 1 red chilli, ½ tsp ground cumin, ½ tsp turmeric and 1 tsp ground coriander.
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