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Vegan Indonesian Tempe Curry

Saturday, 19 August 2017


This curry is so easy to make and it is so yummy! I used to make it all the time at home in Bali and it's always gone down very well. It takes about 10mins to cook and it's full of flavour and all plant based. You can really use any vegetable you like for this curry, just chuck in whatever you have left in the fridge. I don't use any proper measurements for my recipes as i just eyeball it and go on what flavour i like. Like i said this is so easy to do so you can figure it out to match your taste and how much curry you wish to make.

1. The curry paste i use is from my local shop in Indonesia. You can pick this up anywhere there, but if you want to make it at home the ingredients are - Shallots, garlic, salt, palm oil, pepper, coriander, cumin, lemongrass, ginger, turmeric, chili, lime leaf and galangal.
Like i said before you can use any vegetable for this curry. My go to is beans, mushrooms, tomatoes and zucchini. I also used some spring onions as well as red onion. Tempe is harder to come by in the UK but i found this is a health food store. I would recommend long grain rice over any other type of rice because it goes best with this curry. You only need about a cup of coconut milk because we will add water later.


2. Chop up all vegggies and tempe into chucky pieces. This makes the curry more substantial. I like to throw it all in a wok at once, because i like quick and easy cooking. Stir fry in a little olive oil or coconut oil. While stir frying put half the curry paste onto the veggies so they can get all that flavour while cooking.


3. While the veggies are stir frying, put your rice on. I would 100% recommend a rice cooker. This i bought off amazon for a great price and it is amazing! I used 1 cup of rice to 2 cups of water. Put the lid on and press cook. After about 10 mins, the rice will be perfectly cooked and ready to serve. The same time as your curry being finished.


4. Once you've mixed the curry spices well into the veggies, i like to add a few splashes of Soy Sauce, this is optional, but i think this really brings out the flavour even more. Continue stir frying until the veggies are just over half cooked.


5. Once the veggies are close to cooked, i like to add my coconut milk. I use just under a cup of coconut milk. Mix well into the veggies and then add the remainder of your curry paste.


6. I top the rest of the curry up with some water. This gives it a slightly watery consistency. The amount of water you add makes how much curry you want. I made enough for 4 people. 
Mix all together and now give it a taste test. You may want to add more of the curry paste or a splash of soy sauce.


7. Leave to simmer for about 3 mins, Keep an eye on it and mix when needed. This infuses the coconut milk and spices all together with the veggies while cooking them that last bit. 



Serve with rice and some kerupuk nasi (Rice crackers) and enjoy! 
Hope you enjoyed this recipe, comment down below and let me know if you have tried this at home.


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