Indonesian Turkey Rendang
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Indonesian Turkey Rendang

Indonesian Turkey Rendang

with Basmati Rice

Rendang is one of the national dishes of Indonesia! Its tender, caramelized turkey seasoned with lemon grass and spices is the star of the show! Served over fluffy basmati rice to capture all that tasty sauce!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)

Coconut Milk

1 tsp

Ground Cinnamon

1 unit(s)

Sweet Bell Pepper

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 unit(s)


1 unit(s)

Beef Broth Concentrate

7 g


1 unit(s)


½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

0.06 tsp


0.06 tsp


½ tsp


1 tbsp



Nutrition Values

Calories790 kcal
Fat37 g
Saturated Fat21 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber6 g
Protein34 g
Cholesterol110 mg
Sodium640 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium175 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Large Non-Stick Pan


Start rice
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Peel, then mince shallot.
  • Core, then cut pepper into 1/4-inch pieces.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon or a heavy pot, forcefully tap lemongrass to bruise.
Cook turkey and veggies
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey, shallots and peppers.
  • Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
Cook aromatics
  • Add Cumin-Turmeric Spice Blend, cinnamon, ginger-garlic puree, lemongrass, soy sauce, 1/2 tsp (1 tsp) sugar and broth concentrate to the turkey and veggie mixture.
  • Cook stirring often until fragrant, 1-2 min.
Finish rendang
  • Reduce heat to medium-low.
  • Add coconut milk and season with salt and pepper.
  • Cook stirring often until sauce thickens slightly, 3-4 min.
  • Meanwhile, roughly chop cilantro.
Finish and serve
  • Fluff rice with a fork, then stir in lime zest and season with salt.
  • Carefully remove the lemongrass stock from the turkey rendang and discard. Add the lime juice and stir to combine.
  • Divide rice between bowls.
  • Top with turkey rendang.
  • Sprinkle cilantro over top.
  • Squeeze a lime wedge over top if desired.
Modularity step (under step 3)

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**