Indonesian Rendang with Jackfruit (Vegan)

Indonesian Rendang with Jackfruit (Vegan)

Rendang is a spicy dish from the Minangkabau people in Indonesia or rather Sumatra. The dish has become so popular over the years that it is now found throughout the country. In the said ethnic group, rendang is served on special occasions. This includes, for example, the reception of guests or the holding of a religious ceremony. But rendang has also made it beyond the country’s borders. It can also be found in Malaysia, Singapore and the Philippines.

Also vegan a culinary highlight

Traditionally, a rendang is cooked with beef or other meats such as lamb, chicken or duck. But even without meat, this great dish, which is reminiscent of a Hungarian goulash when prepared, is an absolute culinary highlight.


gluten free lactose free meat

2 cans jackfruit
400 ml coconut milk
180 g shallots
3 garlic cloves
15 dried red chilies
5 slices fresh ginger
5 stalks of lemongrass, chopped
3 lime leaves
2 tsp coriander seeds
1 tsp turmeric
2 tsp fennel seeds
1 pn grated nutmeg
2 tsp cumin seeds
1 tbs soybean oil
1 ½ tbs brown sugar
250 g coconut pulp, chopped (Note)
2 cloves
1 cinnamon stick
Sea salt

Process the shallots, dried chilies and ginger in a blender to a paste. Fry the flesh of the coconut in a pan until it turns golden brown. Then put it on the side.

In a mortar, grind the coriander, fennel and cumin seeds together with the nutmeg to a fine powder. Take a frying pan and fry the previously prepared paste for 2 minutes in a little oil. Then add the ground spices and fry again for 2 minutes. Do not forget to stir.

Now add the flesh of the jackfruit. Fry it well on high heat on all sides. Add the sugar, roasted coconut meat, lemongrass, lime leaves, cloves, the cinnamon stick, coconut milk and some water. The flesh of the jackfruit should be completely covered.

Close the pot with a lid and simmer the rendang on low heat for about an hour. Then the meat should be nice and tender. Season the rendang with salt and serve the dish with freshly cooked rice.


If you don’t have fresh meat of coconut, soak coconut flakes in in cold water for about 20 minutes!

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