Malaysian Butternut Squash and Tempeh Rendang

Ingredients

• 300 g tempeh
• 600 g butternut squash
• 400 ml coconut milk
• 4 tbsp rendang paste
• 40 g desiccated coconut
• 2 lemongrass stalks
• 2 tbsp soy sauce
• 3 tbsp coconut oil

Method

1. 1

   Toast the desiccated coconut in a dry pan over medium heat for 3 minutes until golden. Set aside.

2. 2

   Cut the tempeh into 2 cm cubes and fry in coconut oil for 4 minutes until golden on all sides. Remove and set aside.

3. 3

   In the same pan, fry the rendang paste and bruised lemongrass stalks for 3 minutes until deeply fragrant.

4. 4

   Add the peeled, cubed butternut squash and stir to coat in the paste. Cook for 2 minutes.

5. 5

   Pour in the coconut milk and soy sauce, bring to a simmer, then cook uncovered for 20 minutes until the squash is tender and the sauce has reduced and thickened considerably.

6. 6

   Return the tempeh to the pan, stir in the toasted coconut, and cook for 5 more minutes until the rendang is very thick and coats everything. Serve with steamed rice.