Rendang spice paste with vegetables and coconut

Ingredients

• 1 tbsp galangal root
• 1 chili pepper
• 3 cloves garlic
• 3 shallots coarsely chopped
• 1 tsp lemongrass
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 400 ml coconut milk (can)
• 3 tbsp olive oil or coconut oil
• 1 pieces eggplant cubed 2 cm
• 300 g sweet potato cubed 2 cm
• 200 g chickpeas (can) rinsed
• 1/2 tsp sea salt
• 300 g cooked rice

Cook Time

1. 1
   Rehydrate galangal: Put 1 tbsp dried organic galangal root in a small bowl and pour over with 3 tbsp warm water. Let soak for 15 minutes. Dried galangal releases its resinous, citrusy aroma best when rehydrated first before cooking.
2. 2
   Make spice paste: Put the rehydrated galangal together with the soaking water, 1 dried red chili pepper (or pinch of cayenne pepper), 3 garlic cloves, 3 shallots, coarsely chopped, 1 tsp lemongrass (dried or fresh), finely chopped, 0.5 tsp turmeric (ground) and 0.5 tsp cumin (ground) in a mortar or small blender. Pound or blend until a smooth paste. This is the flavor base of the dish.
3. 3
   Fry paste: Heat 3 tbsp olive oil or coconut oil over medium-high heat in a large pan or wok. Add the spice paste and fry for 3 to 4 minutes, stirring constantly, until fragrant and slightly dry. This step deepens the flavor and removes the raw spice notes.
4. 4
   Add vegetables and coconut: Add 1 eggplant, cut into 2 cm cubes and 300 g sweet potato, cut into 2 cm cubes and stir well so all pieces are coated with the paste. Pour in 400 ml coconut milk (full can), add 0.5 tsp sea salt and bring to a boil. Reduce heat to low and simmer for 20 minutes with the lid slightly ajar on the pan.
5. 5
   Add chickpeas: Add 200 g canned chickpeas, rinsed and let simmer for another 5 minutes until everything is cooked and the sauce has slightly thickened. The chickpeas absorb the spice paste flavor and add extra bite.
6. 6
   Serve: Serve on a bed of 300 g cooked rice as a base. Optionally garnish with a few drops of lemon juice or a sprig of fresh cilantro for a fresh note that balances the rich coconut base.