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.
Olivia Ferguson – M&S Recipes Team
Olivia has been creating recipes and food content for M&S since 2019. As a busy parent, she develops quick, achievable recipes that fit around family life.
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
M&S Organic virgin coconut oil
1
onion, sliced
1 tbsp
soy sauce
1 tin
(400 ml)
(400 ml)
coconut milk
100 g
kale
2 packs
M&S microwave long grain rice
1 handful
coriander
Nutrition per serving
Calories
678kcal
Fat
41.8 g
Saturates
28.0 g
Sugars
7.4 g
Salt
1770.2 mg
