Delicious Lamb and Butternut Squash Rendang Curry.

My love of curry began when I visited Vietnam and Cambodia back in 2007. The diversity of flavours in South East Asia is enchanting and it’s amazing how just a slightly different spice mix can make a curry take on a completely different flavour. I have since travelled to Indonesia where I sampled Rendang curry for the first time. This recipe features Ginger and root Turmeric both of which have great anti inflammatory properties. Most Rendangs are meat based and don’t incorporate vegetables but I have added butternut squash and pair the curry with brown rice and sugar snap peas to enhance the nutritional value of the dish.

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