Potato Rendang
30 - 45 mins
Beginner
Servings
4
Create this delicious recipe to use up leftover potatoes!
Potatoes are the most wasted food in UK homes, so we teamed up with Somi Igbene to make this recipe that can help you make the most of every potato. It freezes well, so make a huge batch and save it for days when you’re too tired to cook a fresh portion.
Ingredients
Potato Rendang:
500g new potatoes, halved
700ml coconut milk
Small handful Thai basil, chopped
1 vegetable stock cube
Spice paste:
3 shallots, finely chopped
2 garlic cloves, roughly chopped
1 green chilli, finely sliced
1 tablespoon finely chopped ginger
1 thick lemongrass stalk, hard parts removed and thinly sliced
1 teaspoon turmeric
2 kaffir lime leaves
1 tablespoon coconut oil
Instructions
Put all ingredients for the spice paste in a food processor, and blitz into a paste.
Tip the spice paste into a large saucepan and fry for 2–3 minutes or until fragrant.
Pour the coconut milk into the pan, stir well and bring to a boil.
Add the potatoes and vegetable stock cube and cook for 30 minutes or until the potatoes are tender and the curry thickens.
Season with salt and pepper if necessary.
Serve with a side of Brussels sprouts and pan-fried salmon.
Garnish with chopped Thai basil. Enjoy!
