Vegan Indonesian Tempeh Curry (Print Version)
# Ingredients:
→ Curry Paste
01 -
1 white onion, chopped
02 -
1 tablespoon fresh ginger, grated
03 -
1 tomato, chopped
04 -
1 tablespoon turmeric powder
05 -
1 tablespoon coriander seeds
06 -
2 teaspoons cumin seeds
07 -
1 teaspoon tamarind paste
08 -
1 red chilli, chopped
09 -
10 cashew nuts
10 -
2 cloves garlic
11 -
1 stalk lemongrass, trimmed and roughly chopped
12 -
1 tablespoon coconut sugar
13 -
2 kaffir lime leaves
14 -
juice of 1 lime
→ Curry
15 -
2 tablespoons vegetable oil
16 -
2 carrots, peeled and shredded
17 -
200 millilitres vegetable stock
18 -
400 grams tempeh, sliced
19 -
1 red chilli, finely sliced
20 -
1 red pepper, sliced
21 -
200 grams tenderstem broccoli, halved
22 -
400 millilitres coconut milk
23 -
4 spring onions, sliced
# Instructions:
01 -
Combine onion, ginger, tomato, turmeric powder, coriander seeds, cumin seeds, tamarind paste, chilli, cashew nuts, garlic, lemongrass, coconut sugar, kaffir lime leaves, and lime juice in a blender. Blend until smooth and set aside.
02 -
Heat 1 tablespoon of vegetable oil in a large saucepan over medium-high heat. Add red pepper, shredded carrot, and broccoli. Cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
03 -
Add prepared curry paste to the saucepan. Sauté together for another 2 to 3 minutes, allowing the spices to release their aroma.
04 -
Pour in vegetable stock and coconut milk. Stir well to combine, bring to a gentle simmer, and cook for 5 to 6 minutes or until the sauce thickens slightly.
05 -
Meanwhile, heat the remaining tablespoon of vegetable oil in a frying pan over medium-high heat. Arrange sliced tempeh in a single layer and fry for 2 to 3 minutes on each side until golden and crisp.
06 -
Divide curry among serving bowls. Top with fried tempeh, garnish with spring onions and sliced red chilli, then serve immediately.
# Notes:
01 -
For enhanced flavor, allow the curry paste to rest for 10 minutes before cooking.