Potato and Egg Rendang

A vegetarian version, this light rendang dish is no less moriesh. Serve it on meatless Mondays, or save it for a healthy weekend brunch. It's also kid-friendly!

Yield:
Prep Time: mins
Cook Time: mins
Difficulty Level: /5

Ingredients

• 1 medium brown onion (150 g), chopped finely
• 185 g rendang curry paste
• 1 cup (250 ml) coconut milk
• ½ cup (125 ml) water
• 3 medium Désirée potatoes (750 g), chopped coarsely
• 1 tbsp vegetable oil
• 4 eggs
• 1 cup lightly packed fresh coriander (cilantro) leaves

Steps

01. Cook onion and curry paste in a medium saucepan over medium heat, stirring, 3 mins or until onion has softened and paste is fragrant.

02. Stir in coconut milk and the water; bring to a simmer. Add potato; cook, covered, 15 mins or until tender, stirring occasionally. Season to taste.

03. Meanwhile, heat oil in a large frying pan over medium-high heat; break eggs into pan. Cook eggs until done as desired.

04. Divide curry between serving bowls; top with fried eggs and coriander.

Recipe & Photo: The Australian Women's Weekly