Slow-cooked richness with aromatic spice.

This jackfruit rendang recipe delivers the deep, aromatic richness of a classic rendang in a fully plant-based form. Tender young jackfruit absorbs a fragrant blend of lemongrass, galangal, and coconut milk, creating layers of spice and texture. Perfect for those seeking a jackfruit rendang curry or a satisfying vegan rendang jackfruit dish cooked over the fire, creamy, smoky, and full of soul.

Tripod Cooking

Suspend Main Vegetarian

FOR THE RENDANG:

1 can young jackfruit, drained and rinsed
2 tbsp vegetable oil
200ml coconut milk
1 stalk lemongrass, lightly crushed
50g coconut cream
5cm galangal root, peeled
1 package rendang bumbu (pre-made spice mixture): coriander seeds, cumin seeds, sugar, turmeric, fennel seeds, chillies, black pepper, lime leaves

FOR THE SPICE PASTE:

4cm ginger, peeled
2 shallots, peeled
3 garlic cloves, peeled

TO SERVE:

Rice

Method

PREPARE THE SPICE PASTE

Blend the ginger, shallots, and garlic in a food processor until a smooth paste forms.

COOK THE SPICE PASTE

Heat the vegetable oil in the Cooking Bowl over medium heat until shimmering. Add the spice paste and cook gently for several minutes until aromatic and lightly golden.

BUILD THE BASE

Stir in the coconut milk, crushed lemongrass, and galangal. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes to let the flavours infuse.

ADD THE JACKFRUIT

Add the jackfruit pieces and stir well to coat. Sprinkle in the rendang bumbu spice mixture, combining thoroughly. Simmer for 10 minutes, stirring occasionally, until the jackfruit has softened and absorbed the spiced coconut sauce.

FINISH AND SERVE

Remove the galangal and lemongrass before serving. Spoon the jackfruit rendang curry over fluffy rice and enjoy the warmth of this vegan rendang jackfruit cooked over the flames.

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Created By
Tula Mckinnon

Kadai Fire Chef

A true foodie with a flair for creativity, Will loves experimenting over live fire to craft everyday and unique dishes, exploring new techniques and flavour combinations.