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Overhead shot of chickpea rendang in a dark bowl, thick reddish-brown sauce, rice and lime beside it.

Vegan Coconut Chickpea Rendang with Kerisik

Chickpeas simmered in a smoky homemade rendang paste and coconut milk, finished with toasted coconut for a thick, plant-based curry.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 337
Ingredients Method Notes

Ingredients
  

Rendang Paste
  • 6 shallots peeled and roughly chopped
  • 5 garlic cloves
  • 1 fresh ginger -inch piece; peeled
  • 1 fresh galangal -inch piece; peeled, or extra ginger
  • 2 lemongrass stalks pale inner part only, roughly chopped
  • 5 dried red chilies soaked in hot water 10 minutes, or 2 tbsp sambal oelek
Curry
  • 2 tbsp neutral oil
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 2 star anise
  • 3 whole cloves
  • 1 can full-fat coconut milk (400 ml)
  • 240 ml water or vegetable broth / 1 cup
  • 5 kaffir lime leaves
  • 1.5 tbsp tamarind paste
  • 1.5 tbsp coconut sugar
  • 1 tsp salt plus more to taste
  • 480 g cooked chickpeas 2 x 400 g cans, drained and rinsed
  • 45 g unsweetened shredded coconut toasted and ground into kerisik
For Serving
  • steamed jasmine rice to serve
  • fresh cilantro small handful, chopped
  • 4 lime wedges

Method
 

Make the Paste and Kerisik
  1. Toast the shredded coconut in a dry 10-inch / 25 cm skillet over medium-low heat, stirring constantly, for 6 to 7 minutes until deep golden brown. Transfer to a mortar or spice grinder and pound or pulse into a slightly oily paste (kerisik). Set aside.
  2. Combine the shallots, garlic, ginger, galangal, lemongrass, and soaked chilies in a blender with 2 to 3 tbsp water. Blend until smooth, scraping down the sides as needed.
Build the Rendang
  1. Heat the oil in a 5-quart / 4.7 L Dutch oven over medium heat. Add the blended paste and cook for 6 to 7 minutes, stirring often, until it darkens slightly and the raw onion smell fades.
  2. Stir in the turmeric, coriander, cinnamon stick, star anise, and cloves. Cook for 1 minute until fragrant.
  3. Pour in the coconut milk and water. Add the kaffir lime leaves, tamarind paste, coconut sugar, and salt. Stir to combine and bring to a gentle simmer.
  4. Add the chickpeas and stir well. Simmer uncovered over medium-low heat for 30 to 35 minutes, stirring every few minutes so the bottom doesn't scorch, until the sauce reduces by about half and turns deep reddish-brown.
  5. Stir in the toasted coconut (kerisik). Continue simmering uncovered for another 6 to 8 minutes, until the sauce is thick enough to coat the back of a spoon and a thin layer of oil starts to separate at the edges.
  6. Taste and adjust with more salt, tamarind, or coconut sugar. Remove the cinnamon stick, star anise, cloves, and lime leaves.
Serve
  1. Let the rendang rest off the heat for 10 minutes to thicken further. Serve hot over steamed jasmine rice, topped with fresh cilantro and a lime wedge.

Notes

  • Simmer uncovered for the full time or the sauce won't thicken properly.
  • Toast the coconut until deep brown, not just golden, for real rendang depth.
  • Remove the cinnamon stick, star anise, and lime leaves before serving.
  • Chickpeas can be canned or home-cooked, just make sure they're fully drained.