Vegetarian Rendang Curry – Le Creuset New Balti Dish

Vegetarian Rendang Curry  – Le Creuset New Balti Dish

Last month, Le Creuset Netherlands introduces the new Enameled Cast Iron Balti Dish

The new Le Creuset Cast Iron Balti Dish is a traditional way to cook and serve Indian-style curry dishes, it is also a cooking method that traces its roots to northern Pakistan. The food is cooked and served in the wok-like bowl to promote the natural circulation of the ingredients while simmering, so dishes cook evenly. 

Crafted from a durable cast iron, this new Balti Dish is the perfect addition to any stovetop, you can create delicious Balti Dishes or craft your own stir-fries. The wok like shape of this balti dish allows high heat cooking without burning your food, this 24cm Balti dish is available in 5 different colors.

So what a better way to use this new Balti Dish than to make my a vegetarian rendang recipe that I adapted from Sabine Gaastra by

Rendang, traditionally a super-rich, dry curry dish prepared by Indonesians and Malaysians for weddings and other special occasions, usually takes hours to cook. My quick vegetable version saves time but still brings the classic aromatic flavors of galangal, clove, chili, and coconut.

Lots of love,

ces XOXO

Vegan / Vegetarian Rendang

Print Recipe
Serves: 4 Cooking Time: 1H


  • For the paste
  • 4 shallots, peeled
  • 2 garlic cloves, peeled
  • 4 cm ginger
  • 3 cm turmeric
  • 1 cm galangal
  • 2 stems of lemongrass
  • 3 red peppers
  • 2 cloves
  • 1 tbsp cinnamon powder
  • 2 tbsp coriander powder
  • 1 tbsp brown sugar
  • 600 g mushrooms, diced
  • 2 aubergines, diced
  • 1 tsp tamarind paste
  • 3 tbsp soy sauce
  • 800 ml coconut milk
  • 100 g desiccated coconut
  • 1 stem lemongrass
  • 2 lime leaves (if you do not have these because they are only available in the shop, you do not need them) to add)
  • Fresh coriander



Place all the ingredients in the food processor for the paste and grind until smooth.


Heat 2 tbsp sunflower oil in a large, thick-bottomed frying pan. Bake the mushroom strips and eggplant cubes over high heat.


Add the rendang paste after 3 minutes and fry for 4 minutes. Add the tamarind paste, ketjap manis, coconut milk, and desiccated coconut stir.


Split the lemongrass and make knots in the long strands so that they can easily be fished out of the rendang. Put this together with the lime leaves with the mixture in the pan.


Place the lid on the pan and simmer for at least an hour on low heat.


Serve with rice, fresh coriander and pickled cucumber.


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