Cooked - Vegan Indonesian Tempeh Curry

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Vegan Indonesian Tempeh Curry

1.0

0.25 white onion, chopped

0.25 Tbsp fresh ginger, grated

0.25 tomato, chopped

0.25 Tbsp Turmeric powder

0.25 Tbsp coriander seeds

0.5 tsp cumin seeds

0.25 tsp tamarind paste

0.25 red chilli, chopped

2.5 cashew nuts

0.5 cloves garlic

0.25 lemongrass, trimmed and roughly chopped

0.25 Tbsp coconut sugar

0.5 kaffir lime leaves

0.25 lime, juice only

0.5 Tbsp vegetable oil

0.5 carrots, peeled and shredded

50 ml vegetable stock

100 g tempeh, sliced

0.25 red chilli, finely sliced

0.25 red pepper, sliced

50 g tenderstem broccoli, cut in half

100 ml coconut milk

1 spring onions, sliced

Place all the curry paste ingredients into a blender and blitz until smooth. Set to the side
Next, heat a tablespoon of the vegetable oil in a saucepan over medium-high heat. Add the red pepper, carrots, and broccoli and cook for 4-5 minutes, until the vegetables start to soften.
Now add the curry paste and cook for a further 2-3 minutes.
Stir in the vegetable stock and coconut milk and allow to simmer for 5-6 minutes, or until the sauce has thickened.
Heat the remaining vegetable oil in a frying pan over medium-high heat and fry the tempeh for 2-3 minutes on each side, until crispy and golden.
Serve and garnish with spring onion and chilli.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇩Indonesian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 121 weeks ago

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