Lunch 🤖 AI Generated

Banana Blossom Rendang | Plant-Based Spice Bowl

Discover how tender banana blossoms transform into a luxurious, aromatic rendang that rivals traditional meat versions—but with 40% fewer calories. This Southeast Asian showstopper delivers authentic depth through coconut, galangal, and lemongrass, lightened by smart ingredient choices that never compromise on rich, complex flavor.

20m

Prep Time

35m

Cook Time

Servings

310

Calories

10g

Protein

🛒 Ingredients

✓ 1 large banana blossom (about 400g), trimmed and sliced into ¾-inch pieces
✓ 1 small onion, peeled and quartered
✓ 3 cloves garlic, peeled
✓ 1.5 tbsp fresh galangal, sliced (or 1 tsp powder)
✓ 1 stalk lemongrass, white part only, chopped
✓ 1 red bird's-eye chili, seeded and chopped
✓ 1.5 tbsp avocado oil
✓ Cooking spray

👨‍🍳 Instructions

1. Prep the Banana Blossom: Remove outer purple leaves from the blossom, then slice the pale inner heart into ¾-inch thick half-moons. Place in a bowl with cold water and a pinch of salt for 5 minutes to remove any bitterness, then drain and pat dry with paper towels.

2. Build the Rendang Paste: In a small food processor or blender, combine onion, garlic, galangal, lemongrass, and red chili with 2 tablespoons water. Blend until a smooth, wet paste forms (about 2 minutes). Set aside.

3. Toast and Fry the Paste: Heat 1.5 tbsp avocado oil in a large heavy-bottomed pan or wok over medium-high heat. Once shimmering, add the rendang paste. Fry for 4–5 minutes, stirring frequently, until it darkens slightly and becomes fragrant. The paste should release oil at the edges—this deepens the flavor.

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4. Add the Banana Blossom: Gently add the dried banana blossom pieces to the paste. Stir for 2 minutes to coat all pieces evenly in the aromatic spice blend. The blossom will begin to soften slightly and absorb the flavors.

5. Build the Sauce: In a small bowl, whisk together lite coconut milk, cashew paste, tamarind paste, palm sugar, salt, vegetable broth, and tamari until smooth. Pour into the pan and stir well to combine with the banana blossom and spice paste.

6. Simmer and Infuse: Reduce heat to medium-low and simmer for 18–20 minutes, stirring occasionally. The sauce will gradually thicken and deepen in color. The banana blossom should be completely tender and absorb the rich rendang flavors. If the sauce becomes too thick, add 2–3 tablespoons of warm broth.

7. Taste and Adjust: Taste a piece of banana blossom. Add more tamarind paste for tang, palm sugar for sweetness, or salt for depth. The balance should be: aromatic-spiced, slightly sweet, with subtle sour notes and savory richness.

8. Finish and Serve: Transfer to serving bowls and garnish with toasted breadcrumbs, crispy fried shallots, fresh cilantro, and a lime wedge. Serve immediately alongside jasmine rice or with rice noodles.

📊 Nutrition per Serving

Calories310 kcal

Protein10g

Carbohydrates40g

Fat13g

🏷️ Tags

#plant-based rendang recipe#banana blossom curry low-calorie#Malaysian vegan lunch

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