Description
Indonesian Tempeh Curry is a flavorful and aromatic dish that combines the rich taste of tempeh with creamy coconut milk, offering a delightful plant-based protein option from Southeast Asia.
Ingredients
- 200g tempeh, cut into cubes
- 1 can coconut milk
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the curry powder, turmeric, and grated ginger, cooking for another minute until fragrant.
- Add the tempeh cubes to the pan, stirring to coat them with the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Reduce the heat and let it cook for 15-20 minutes, allowing the flavors to meld together.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier curry, add chopped chili peppers.
- Serve with steamed rice or flatbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg