Rendang Curry

Number of Portions
Rendang Curry


- 1 spring onions, trimmed
- 1 1/2 tsp Schwartz Ground Turmeric
- 1 tsp Schwartz Ground Coriander
- 1 tsp Schwartz Sea Salt
- 1/2 tsp Schwartz Cloves
- 3 stalks fresh lemongrass, removed of outer layers and trimmed to white fleshy part
- 2 red bell peppers, seeded and stalk removed
- 2 heads of garlic, cloves peeled
- 75 grams ginger, peeled
- 50 grams coconut sugar or brown sugar
- 3 tbsp tamarind concentrate (paste)
- 2 tsp Schwartz Ground Cinnamon
- 1 tsp Schwartz Crushed Chillies


Place all the ingredients in a food processor and blend until almost smooth.

Store in clean, tightly covered container in refrigerator up to 1 week.


Coconut sugar is made from the sap extracted from the coconut tree. It tastes somewhat similar to brown sugar with a hint of caramel. It can be found in the organic shops or online. Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavour dishes, and to make candies, condiments and beverages. Use Rendang Curry to prepare Sweet and Sour Rendang Chicken Wings.

Products used in this recipe: