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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. See method
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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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