Beef rendang curry with lemongrass rice

• Ingredients

• 2 red onions, coarsely chopped
• 3 large red chillies, seeded, coarsely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons finely grated ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1kg gravy beef, cut into 3cm pieces
• 2 x 400ml cans coconut milk
• 2 stalks lemongrass, white part only, halved lengthways, bruised
• 6 kaffir lime leaves
• 1 cinnamon stick
• 500g butternut pumpkin, peeled, seeded, cut into 4cm pieces
• 1 cup (200g) SunRice Basmati Rice
• 1 1/2 cups (375ml) water
• Toasted shredded coconut, to serve
• • Method
  1. Step 1
     Place the onion, chilli, garlic, ginger, coriander, cumin, turmeric and salt in the bowl of a food processor and process until finely chopped.
  2. Step 2
     Heat a large saucepan or wok over high heat. Add the paste and cook, stirring, for 1-2 minutes or until aromatic. Add the beef, coconut milk, half the lemongrass, half the lime leaves and cinnamon stick. Bring to the boil. Reduce heat to low and cook, partially covered, stirring occasionally, for 1 1/2 hours or until beef is very tender. Add the pumpkin and cook for a further 30 minutes or until pumpkin is tender.
  3. Step 3
     Meanwhile, combine the rice, water and remaining lemongrass in a medium saucepan over high heat. Bring to the boil. Reduce the heat to low and cook, covered, for 10 minutes or until the rice is tender and the water evaporates. Remove from heat and set aside, covered, for 5 minutes. Remove and discard the lemongrass.
  4. Step 4
     Spoon the rice among serving bowls. Finely shred the remaining kaffir lime leaves. Spoon the beef among serving bowls. Top with shredded lime leaves and toasted coconut. Serve immediately.