Indonesian Aubergine Rendang Curry
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  • 5
  • 10
Indonesian Rendang
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Ingredients
  • 1 pack of The Spice Tailor Indonesian Rendang Curry
  • 300g Aubergine - cut into large cubes
  • Handful of baby spinach
  • 1 tbsp veg oil
Method
  1. Heat the oil in a frying pan and - once hot - add the aubergine and brown all over on a high heat.
  2. Remove the aubergine and place to the side in a bowl.
  3. In the same pan, sizzle the whole spices for a few seconds.
  4. Add the base sauce and the coconut milk sauce. Stir and mix well.
  5. Add the cooked aubergine and simmer for about 10 minutes until the sauce has thickened and the aubergine is cooked.
  6. Add the spinach and stir until cooked - about 30-60 seconds.
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