This gentle spicy curry is inspired by the classic Indonesian food, rendang. This dish is traditionally made from beef, but the main raw material in this vege version is the excellent Finnish vegetable protein novelty. Muru oatmeal is rich in protein as well as fiber, and it wonderfully absorbs the flavors of this aromatic sauce. If the youngest in the family are not used to burning chili, adults can only add chili to their own plate.
Ingredients (for 4)
1 pss (225 g) Muru oatmeal
1 small zucchini
1 small onion
2 cloves garlic
1 tablespoon grated ginger
1 tablespoon lemongrass paste
1 teaspoon turmeric 1
tablespoon
dried caffeine leaves 1 teaspoon
(400 g) coconut milk
1 tbsp coconut milk 1 tbsp coconut milk
1 tbsp sugar
1 lime juice
fresh coriander
1 red chili
Guide
Chop the onion and garlic. Grate the ginger and dice the zucchini. Heat the canola oil in a frying pan and fry in the oatmeal, onion, garlic and turmeric for about 5 minutes.
Add coconut milk, coffee leaves, zucchini cubes and brown sugar. Let the sauce simmer over medium heat for about 10 minutes until it is slightly precipitated and the zucchini has softened.
Season with soy sauce, lime juice and chili if desired. Serve with jasmine rice and fresh coriander.
