Low Carb 🤖 AI Generated

Vegan Jackfruit Rendang – Low-Carb Spice Bliss

Tender young jackfruit surrenders to a aromatic rendang paste of coconut, galangal, lemongrass, and chilies—all the indulgent depth of traditional rendang without the heavy cream. Our Fat Switch cuts 40% of calories while keeping every layer of umami intact.

25m

Prep Time

35m

Cook Time

Servings

288

Calories

14g

Protein

🛒 Ingredients

✓ 520g young green jackfruit in brine (drained, shredded)
✓ 100g shallots, sliced
✓ 3 cloves garlic, minced
✓ 1 tbsp ginger, minced
✓ 1 tsp galangal powder (or 1 tbsp fresh, grated)
✓ 2 stalks lemongrass, white part only, bruised
✓ 2 medium red chilies, deseeded
✓ 1 tsp turmeric powder
✓ 1 tbsp coconut oil
✓ 250ml lite coconut milk
✓ 60ml unsweetened cashew cream
✓ 1 tbsp tamarind paste
✓ 1 tsp palm sugar (or coconut sugar)
✓ Salt and white pepper to taste
✓ Fresh cilantro for garnish
✓ 2 tbsp roasted unsalted cashews, blended into paste (for creaminess)
✓ 1 tbsp fish-free umami paste or tamari
✓ 1/2 lime, juiced
✓ 2 kaffir lime leaves, torn (optional)

👨‍🍳 Instructions

1. Blend the rendang paste: In a food processor, combine shallots, garlic, ginger, galangal, red chilies, and turmeric. Pulse until a coarse, fragrant paste forms (2–3 minutes). Scrape sides as needed.

2. Dry-fry to release oils: Heat 1 tbsp coconut oil in a large heavy-bottomed pan over medium heat. Add the rendang paste and dry-fry for 3–4 minutes, stirring constantly. The mixture should darken slightly and smell deeply aromatic—this is where flavor blooms.

3. Toast spices and lemongrass: Continue frying for 2 minutes more. Add bruised lemongrass stalks and fry until the paste clings to the pan sides and reduces in moisture. This concentrates flavor without extra oil.

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4. Deglaze with lite coconut milk: Pour 250ml lite coconut milk into the pan, scraping the browned bits from the bottom. Stir well to loosen the paste, creating a silky sauce. Reduce heat to medium-low.

5. Add jackfruit and simmer: Gently fold in the shredded jackfruit, breaking up any clumps. Stir in tamarind paste, palm sugar, and umami paste. Simmer uncovered for 15–18 minutes, stirring occasionally, until the jackfruit is tender and the sauce reduces to coat each piece with a glossy film.

6. Finish with cashew cream: Stir in the 60ml cashew cream in a thin stream, stirring constantly to avoid lumps. Simmer for 2–3 minutes more until the sauce is silky and coats the back of a spoon. The rendang should be thick, not soupy.

7. Taste and adjust: Remove from heat. Squeeze in lime juice, tear in kaffir lime leaves, and taste. Season with salt and white pepper. Add more tamarind for tang or palm sugar for balance as needed.

8. Rest and serve: Let the rendang rest off heat for 5 minutes—flavors will meld further. Garnish with fresh cilantro and crushed roasted cashews. Serve over cauliflower rice, shirataki noodles, or with cucumber slices for cooling contrast.

📊 Nutrition per Serving

Calories288 kcal

Protein14g

Carbohydrates18g

Fat13g

🏷️ Tags

#vegan rendang recipe#low-carb coconut curry#jackfruit dinner ideas

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