New Potato Rendang & Green Beans
- 1 large red Fresno chili, seeded
- 1/4 cup shallot, minced
- 1 tablespoon ginger, peeled and minced
- 2 cloves garlic, peeled
- 1 lemon, zested
- 1 lime, zested
- 1 teaspoon ground turmeric
- 1/8 teaspoon cloves, ground
- 1 cup coconut milk
- 1 pound fingerling or new potatoes, halved
- 4 ounces green beans, trimmed
- 1 medium carrot, julienned
- 1 teaspoon tamari, or soy sauce
- 1/2 teaspoon salt
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot, medium (1)
- Fingerling or new potatoes (1 pound)
- Fresno chili, large red (1)
- Garlic (2 cloves)
- Ginger (1 tablespoon)
- Green beans (4 ounces)
- Lemon (1)
- Lime (1)
- Shallot (1/4 cup)
- Canned Goods
- Coconut milk (1 cup)
- Condiments
Tamari (1 teaspoon)
- Cooking & Baking
- Cloves, ground (1/8 teaspoon)
- Salt (1/2 teaspoon)
- Turmeric, ground (1 teaspoon)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 16, 2012 (1 year ago).
43 people saved this recipe.
