How To Make Indonesian Tempeh Curry
A flavorful and satisfying dish made with tempeh, vegetables and aromatic spices.
Serves:
Ingredients
- 1 block of tempeh, cut into small pieces
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp chili flakes
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- Salt and pepper, to taste
- 2 tbsp oil
Instructions
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Heat oil in a large pot over medium-high heat.
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Add in the onion, garlic, and ginger, and sauté until softened.
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Add in the tempeh and cook for 5-7 minutes, until it’s golden brown on both sides.
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Add in the turmeric, cumin, coriander and chili flakes and stir for a minute.
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Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
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Add in the mixed vegetables and continue cooking for another 10-15 minutes, or until the veggies are tender.
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Season with salt and pepper to taste.
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Serve hot with rice or crusty bread.
Nutrition
- Calories : 350kcal
- Total Fat : 25g
- Saturated Fat : 10g
- Sodium : 700mg
- Total Carbohydrates : 25g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 14g
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