Asian Recipes

Potato and Egg Rendang

April 7, 2018

Yield
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Prep Time
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Cook Time
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Difficulty Level
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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!

Ingredients

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