This months local recipe is a vegan recipe and comes courtesy of Jeremy Beasley and the team at Rothamsted Restaurant. Vegetable Rendang & Turmeric Rice (vegan) INGREDIENTS (serves 6) The Curry 3 tbsn vegetable oil 250g sweet potato diced 250g butternut squash peeled and diced 250g mixed peppers diced 250g carrots diced 2 x lemon grass 2 x 400ml coconut milk 4 tbsp desiccated coconut 2 lime leaves 1 tbsp vegetable stock powder 2 tspn tamarind paste 1 tspn golden syrup
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The Paste 15 dry chillies 6-8 small shallots Thumb of ginger peeled and chopped 3 lemon grass stalks 4 garlic cloves chopped The Rice 2 tbsp oil 2 tsp mustard seeds 2 tsp turmeric 10 curry leaves (optional) 700g jasmine rice 2 tsp vegetable stock powder
