Vegetarian rendang

My friend gave me some beef rendang paste recently, but I had a ton of veggies in my fridge so I wanted to see if using veggies would work well with it. (spoiler: it goes well)

Ingredients

• Fennel
• Potatoes
• Tempeh
• Mushrooms
• Coconut milk
• Coconut oil
• Fish sauce (or vegan fish sauce)
• Chili oil

Cooking

1. Sautee the rendang paste for a bit in coconut oil.
2. Add 1.2 liters of water.
3. Put all the veggies in.
4. Wait for the liquid to reduce.
5. Add coconut milk.
6. Add the fish sauce and chili oil to taste.