New Potato Rendang

I bought a recipe book called the Big Vegan.  I have had it for awhile.  But today I decided to finally try a recipe. This one is  a winner!  I love curry and while this isn’t exactly curry  it is similar.   The recipe describes the dish as Malaysian.  The citrus creates a fabulous flavor to the dish.  This will join my rotation of favorite recipes!  Give it a try.

New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
New Potato Rending
Print Recipe
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Servings Prep Time
3 as an entree, 6 as a side dish 15 minutes
Cook Time
40 minutes
Ingredients
Servings: as an entree, 6 as a side dish
Instructions
  1. In a food processor, combine the chile, shallot, ginger, garlic, lemon and lime and zest. Add the paste to a large frying pan.
  2. Add the paste to the frying pan and add the tumeric and ground cloves. Add the potatoes and stir to combine everything. Cover the pan and simmer the potatoes until almost tender. You will need to add water to keep the mixture from sticking to the pan.
  3. Add the carrot and green beans and season with salt and pepper. Cook to your desired tenderness.
  4. Serve the dish with a squeeze of lime and garnish with some sesame seeds.
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