Rendang is a creamy and fragrant Indonesian beef curry using fresh lemongrass and ginger, plus ground cinnamon for a rich flavour, which is also a highly regarded spice known for stabilising blood sugar levels.
Rinse the brown rice and add to a saucepan with boiling water and a pinch of sea salt. Simmer for 20 to 25 minutes until tender.
Dissolve the creamed coconut in 200ml boiling water. Set aside.
Trim the ends of the lemongrass, remove the outer layer and discard, then finely chop.
Heat a medium-sized pan with 1 tablespoon oil on a medium heat and fry the garlic, ginger, chilli and lemongrass for 2 minutes. Add the beef and cook for 7 minutes until browned.
Add the baby sweetcorn, cinnamon and the creamed coconut mixture; simmer for 5 minutes, then add the mangetout and cook for a further 5 minutes until the sauce has reduced. Season with a pinch of sea salt.
Drain the brown rice and stir through the coriander.
Serve the brown rice on a warm plate, make a well in the centre and spoon over the beef rendang.