Up the flavour factor with this Thai-inspired and vegan red hot rendang curry, packed with seasonal pumpkin and kale. If you can’t get hold of pumpkin, butternut squash would work well, and you can tone down the spice levels by reducing the amount of rendang paste.
Marks & Spencer
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1HR
Total time
Ingredients
Servings
4
800 g
M&S pumpkins, peeled, deseeded, cut into chunks
1 jar
(180 g)
(180 g)
M&S rendang paste
2 tbsp
coconut oil
1
onion, sliced
1 tbsp
soy sauce
1 tin
(400 ml)
(400 ml)
coconut milk
100 g
kale
2 packs
microwave long grain rice
1 handful
coriander
