Gluten Free Malaysian Beef Rendang - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-malaysian-beef-rendang

Posted On: 13th March 2016

Rendang curry is a rich curry full of aromatic spices and some really strong flavours made a little creamier with coconut milk. It is naturally gluten and dairy free and pretty easy to make. It isn't like your Indian curry it has a different sort of flavour that is very rich but exceedingly nice.

This recipe is...

Dairy Free, High Fibre, High Protein, Low Sugar, Slimming World Friendly

Ingredients

Sauce Base
4 shallots (or a small onion)
4 cloves garlic
1 red chilli
5cm cube ginger
2 lemon grass stalks
2tbsp tamarind paste
50ml beef stock

Curry
800 steak
4 star anise
4tsp turmeric
2 cinnamon sticks
6 cardamom pods
200ml canned coconut milk
500ml beef stock
1tbsp desiccated coconut
2tbsp cornflour
240g basmati rice

Preparation Time: 20 Mins
Cooking Time: 20 Mins

This recipe contains

Sulphites

Method

1. Grate or finely chop the shallots/onion into a pan, add all the other sauce ingredients and cook over a low heat for about 5 mins until thickened.

2. Meanwhile cut the steak into bitesize chunks and place in a frying pan, fry until lightly browned but not cooked through.

3. Add the sauce base from the pan into the frying pan along with all the spices (crush the cardamom pods to release flavour but otherwise put in whole), coconut milk, stock and desiccated coconut, mix in the pan and place on a low heat, let the liquid reduce by about 1/3, this takes about 20 mins.

4. Remove the cinnamon sticks, cardamom pods and star anise and discard. Mix cornflour with a little cold water and stir in to thicken the sauce.

4. Cook the rice as per packet instructions once cook serve alongside the curry.

This recipe makes 4 servings
Nutritional info per serving

Calories	Carbs	Fibre	Fat	Sugar	Protein
542	26g	3g	26g	3g	52g