Beef Rendang Mince with Cauliflower Rice

This Week

2 Dec - 8 Dec

Beef Rendang Mince with Cauliflower Rice

This is our cheats version of a Malaysian Beef Rendang, all the flavours you know and love but whipped up in less than an hour. This dry curry is packed with aromatics, toasted coconut and topped with peanuts!

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Meal Prep Guide

Prepare the spice mix. (Store in an airtight jar in the pantry)

Ingredients:

2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp cardamom seeds
½ tsp ground cinnamon

Method:

Add all the spices to an airtight jar and store in a cool, dark place.
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Prepare the cauliflower for the cauliflower rice. (Store in an airtight container in the fridge)

Roughly chop 1 cauliflower into florets and then add to a blender or food processor and blend until the cauliflower turns into little rice size pieces. If you don’t have a blender or food processor you can also finely chop the cauliflower with a sharp knife or grate using a box grater.

Tips

‍Tips

You can finely chop the cauliflower with a blender, food processor, sharp knife or grate using a box grater.

If you’re using fresh lemongrass you can freeze the remainder to use next time you make a curry.

Shortcuts

Vegetables

For some extra veggies serve alongside some steamed green beans or broccoli.

Protein

For a vegetarian option, swap out the mince for two eggplants (cut into cubed) and 1 tin of chickpeas (drained and rinsed). Simply, add the eggplant and chickpeas at the same time as you would add the mince.

Other

Swap peanuts for cashews.

Ingredients

Cauliflower rice

1 cauliflower (finely chopped or shaved, including stalk)
1 Tbsp coconut oil (melted)
1 cup jasmine rice
Salt and pepper

Rendang

2 Tbsp coconut oil
1 brown onion (diced)
½ red chilli (sliced)
2 Tbsp ginger (grated)
3 garlic cloves (crushed)
700g beef mince
2 sticks of fresh lemongrass (finely chopped) or 1 Tbsp lemon grass powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp cardamom seeds
½ tsp ground cinnamon
400ml coconut cream
1 Tbsp rice wine vinegar
1 Tbsp coconut sugar or brown sugar
1 Tbsp fish sauce
¼ cup coconut (toasted)
1 lime (juice)

Garnish

⅓ cup coriander (roughly chopped)
¼ cup peanuts (roasted and roughly chopped)
½ red chilli (finely sliced)

Method

Preheat the oven to 200 degrees fan bake for the cauliflower rice. Roughly chop the cauliflower into florets and then add to a blender or food processor and blend until the cauliflower turns into little rice size pieces.
Add to a baking dish/tray and drizzle over the coconut oil and a sprinkle of salt. Pop in the oven to cook for 20-30 minutes until golden brown and crispy in places.
While the cauliflower is roasting, cook the rice as per packet instructions (we like to use the absorption method). Once cooked, add the rice to the roasted cauliflower and toss well to combine.
Add coconut oil, onion, salt and pepper to a large pan (with a lid), over medium heat for 5-10 minutes or until soft.
Add the garlic, ginger and chilli; cook for a few minutes, before increasing the heat to medium-high and add the beef mince. Fry off for 5-10 minutes until the mince has browned and all moisture has evaporated.
Add the lemongrass, cumin, coriander, turmeric, cardamom seeds and cinnamon; cook for a few minutes until fragrant.
Add the rice wine vinegar, sugar, fish sauce, coconut cream and coconut threads.
Pop the lid on and reduce to a gentle simmer for 10 minutes. Remove the lid, turn up the heat and let reduce for 5 minutes or so until most of the liquid has reduced.
Remove from the heat and squeeze over the juice of a lime, garnish with fresh coriander, chilli, dry roasted peanuts and serve alongside the cauliflower rice.

Variations

Vegetables

For some extra veggies serve alongside some steamed green beans or broccoli.

Protein

For a vegetarian option, swap out the mince for two eggplants (cut into cubed) and 1 tin of chickpeas (drained and rinsed). Simply, add the eggplant and chickpeas at the same time as you would add the mince.

Other