Rendang from Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment (page 136) by Nina Olsson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Hellyloves2cook on April 27, 2020

    I made this while in Lockdown - yet another one from this book! Now while the result was lovely, I had to alter the recipe as I went along because I felt it needed to be. I swapped out the seitan (to make it GF) for 400g can of organic Jackfruit which I drained. I squeezed the water out of each piece too. The recipe calls for 250g shredded coconut. This was way too much by the time I weighed it out - so I only used 100g (and even that was a lot). The recipe calls for 300g Parsnips or other veggies - I used a mix of parsnip and carrots. However no mention in the recipe of how to prepare them. No chopping or what size etc - I chopped the veggies into bite sized pieces. The curry was also very dry after reducing liquid down -the photo in book is not a dry curry, so I added a cup of water to the pan. It was a lovely but extremely coconutty dish that required adapting. For inexperienced cooks this may turn into a disaster.

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