Potato and Egg Rendang

By The Weekly  

April 7, 2018

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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!


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


1Cook onion and curry paste in a medium saucepan over medium heat, stirring, 3 mins or until onion has softened and paste is fragrant.

2Stir in coconut milk and the water; bring to a simmer. Add potato; cook, covered, 15 mins or until tender, stirring occasionally. Season to taste.

3Meanwhile, heat oil in a large frying pan over medium-high heat; break eggs into pan. Cook eggs until done as desired.

4Divide curry between serving bowls; top with fried eggs and coriander.

Recipe & Photo: The Australian Women's Weekly