A Malaysian curry redolent of shallots, lemongrass, and cardamom with tofu and sweet potatoes over rice.
Short History: Rendang originates from the Minangkabau region in West Sumatra, Indonesia, when Indian merchants were in West Sumatra before the 15th century. It is believed that north Indian curry was the precursor to this dish – with an Indonesian twist – which led to the prolonged cooking and subsequent thickening and changing of the flavors. It then began to spread throughout the region during the 16th century when Minangkabau merchants began to trade and migrate to Malacca – they needed a drier dish to take with them on their long journeys, dry rendang being a perfect option. Rendang is seen as an embodiment of the culture and philosophy of the region and is used in many different traditional Minang ceremonies. The Vegan Taste brings you this dish, packed full of fiber, vitamins, anti-inflammatories, and more!
Reheating Instructions: Warm over medium in a pan for 3 to 4 minutes.
“All the menu needs to say is ‘Chef Jason’s Curry’! I have loved every curry dish that The Vegan Taste has delivered.” – Rebecca Sp. from Phoenix
“i was pleasantly surprised by this one. Bright flavor, great texture, and filling.” – Brenna To. from Chandler
“Excellent curry, as usual. My husband thought the tempeh was fantastic.” – Susan Fr. from New River