Lamb Rendang
Indonesian • All Foods
How to Make Vegetarian Lamb Rendang (Traditional & Healthy Version)
Vegetarian Lamb Rendang is a unique, plant-based twist on the iconic Indonesian/Malay dish, renowned for its complex blend of spices and rich coconut flavors. Originating from the Minangkabau ethnic group of Indonesia, Rendang has traveled across Southeast Asia and found its way into Indian kitchens, especially in regions like Kerala and Tamil Nadu where coconut and aromatic spices are staples. This healthy version swaps lamb for protein-rich soya chunks, making it vegetarian while preserving the authentic taste and texture. The dish features a fragrant paste of ginger, garlic, red chilies, and lemongrass, slow-cooked with coconut milk and lightly toasted coconut for a deep, earthy flavor. Indian home cooks love this snack for its bold taste, satisfying protein content, and easy adaptability to local ingredients. Vegetarian Lamb Rendang pairs well with chapathi, steamed rice, or as a hearty filling in wraps, making it an excellent choice for health-conscious Indian food lovers seeking a wholesome, flavorful snack.
Ingredients(for 1 katori vegetarian rendang with 1 chapathi)
- 1 cup Soya chunks (nutrela) (soaked & drained)
- 3/4 cup Coconut milk (fresh or carton)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (crushed)
- 1 inch Ginger (grated)
- 1/2 tsp Red chili powder (adjust to taste)
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Ground cumin (jeera powder)
- 1 Lemongrass stalk (bruised) - optional
- 2 tbsp Desiccated coconut (lightly toasted)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt
- 1 tbsp Oil (preferably coconut oil)
- 2 tbsp Coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Soak soya chunks in hot water for 10 minutes, then drain and squeeze out excess water.
10 minutes
Use fresh soya chunks for best texture.
- 2
Heat a non-stick kadhai and toast desiccated coconut until golden. Remove and set aside.
2 minutes
Keep stirring to avoid burning the coconut.
- 3
In the same kadhai, heat oil and sauté onions until translucent. Add ginger and garlic, sauté till raw smell disappears.
3 minutes
Low flame preserves aroma.
- 4
Add red chili powder, turmeric, coriander, cumin, and lemongrass. Mix well and cook for 1 minute.
1 minute
Blooming spices unlocks deeper flavor.
Why This Dish is Healthy
This vegetarian rendang offers a nutritious profile thanks to its high-quality plant protein, healthy fats, and low glycemic index, making it suitable for weight management and diabetic diets. The use of coconut oil and milk instead of animal fats reduces saturated fat intake, while the array of spices adds flavor without excessive calories. Soya chunks also promote satiety, making this a filling and wholesome snack for active lifestyles.
Vegetarian Lamb Rendang is rich in plant-based protein from soya chunks, making it ideal for vegetarians seeking high protein options. Coconut milk provides healthy fats and lauric acid, while toasted coconut boosts fiber and minerals like manganese. The blend of spices—ginger, garlic, turmeric—offers anti-inflammatory and antioxidant benefits. This snack is moderate in calories, low in cholesterol, and delivers a good balance of macros, vitamins B6 and C, and minerals such as iron and potassium.
Pro Tips
- 💡Tip 1: Squeeze soya chunks well for best flavor absorption
- 💡Tip 2: Toast coconut on low flame for nutty aroma
- 💡Tip 3: Bruise lemongrass to release its oils
- 💡Tip 4: Use fresh coconut milk for richer taste
- 💡Tip 5: Garnish with coriander for freshness
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 400.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 4.5 g |
| Total Fat | 11.0 g |
| Fiber | 1.2 g |
| Sugars | 1.5 g |
| Iron | 1.4 mg |
| Calcium | 18.0 mg |
| Sodium | 320.0 mg |
| Potassium | 210.0 mg |
| Cholesterol | 38.0 mg |
| Vitamin A | 45.0 IU |
| Vitamin C | 2.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 1.2 mg |
| Phosphorus | 90.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 2.1 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.6 µg |
| Folate | 8.0 µg |
