Monday 4 August 2014

Beef and Vegetable Rendang Style Curry

Serves 4 to 6

A lot of Thermomix owners say that you can't cook a curry or stew in the Thermomix as well as the old fashioned way.  They need to give this one a go.  In this flavoursome Indonesian style curry, the beef is tender and the smell emanating from the kitchen will make your mouth water.  The greatest thing about making curries in the Thermomix is the ease with which you can make a quick and fresh paste from natural ingredients, so throw away your mortar and pestle and those commercial paste jars.

I love the flavour of curries but can't handle much heat, so the paste in this recipe is intentionally mild.  If you like your curries a bit (or a lot) spicier, just add another chilli or two when making the paste.

What's in it?

1 red onion, halved
1 large red chilli, roughly chopped
1 lemongrass stick, roughly chopped
3cm piece of ginger, peeled
3cm piece of galangal, peeled
1tbs ground cumin
2tsp ground coriander
2tsp ground tumeric
2 garlic cloves, peeled
1tbs coconut or olive oil
2tbs coconut milk powder
700g rump steak, visible fat trimmed and cut into 3-4cm pieces
1tbs vegetable stock paste (see Notes)
500g water
2tsp coconut sugar or grated palm sugar
500g butternut pumpkin, cut into 3-4cm pieces
200g green beans, cut in half
Coriander and a little extra finely sliced chilli (optional), for garnish

How do I make it?

1. Place onion, chilli, lemongrass, ginger, galangal, cumin, coriander, tumeric and garlic into TM bowl and chop 3sec/speed 7.  Scrape down side of bowl and repeat at speed 7, scraping down side of bowl until a paste has formed. 

2. Add oil and cook 4mins/varoma/speed 2.

3. Add beef and cook 10mins/varoma/reverse/speed 1.

4. Add coconut milk powder, stock, water and coconut sugar and cook 70mins/80°C/reverse/speed soft with MC removed and TM basket on mixing bowl lid.  As the maximum cook time allowed is 60mins, you will need to reset the machine for an additional 10mins.

5. Add pumpkin and cook a further 10mins/100°C/reverse/speed soft, with MC removed and TM basket on top.  Finally, add the beans and cook a further 4mins/100°C/reverse/speed soft. 

6. Pour curry into thermoserver to keep warm while rice is cooking. 

7. To cook the rice, place water into TM bowl and rice into TM basket and cook 15mins/varoma/speed 2.  Remove TM basket with spatula and fluff rice with a fork to serve. 

8. Garnish curry with coriander and some sliced chilli and serve with cooked basmati rice.

9 Propoints for 1/4 share or 6 Propoints for 1/6 share.  Add 3 ProPoints for 1/2 cup cooked rice per serve. 


Suitable to freeze.  

For a spicier curry, add another chilli to the paste at step 1.

The vegetable stock paste used in this recipe can be found in Thermomix's Everyday Cookbook.


  1. Can you please tell me where I can purchase Coconut Milk Powder? I have looked in a Health Food Store inMidland WA and couldn't find it. Thanks Adam

  2. My Thermomix Kitchen8 January 2015 at 02:08

    You should be able to get it in the Asian/Indian section of Woolworths or Coles. Otherwise, try your local Asian grocery store.