Indonesian Tempeh Curry

local_grocery_store Ingredients

• 1 block tempeh, cubed
• 2 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 cup cauliflower florets
• 1 can coconut milk
• 1/2 cup vegetable broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp curry powder
• 1 tsp turmeric powder

restaurant_menu Method

1. 1.In a large pan, heat the coconut oil over medium heat.
2. 2.Add the onion, garlic, and ginger and sauté until fragrant.
3. 3.Add the red bell pepper, carrot, and cauliflower and sauté for another 5 minutes.
4. 4.Add the tempeh and sauté until lightly browned.
5. 5.Add the coconut milk, vegetable broth, soy sauce, brown sugar, curry powder, and turmeric powder.
6. 6.Stir well to combine and bring to a simmer.
7. 7.Reduce heat to low and let simmer for 15-20 minutes, until the vegetables are tender and the sauce has thickened.
8. 8.Serve over a bed of rice.

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spices to your liking. If you like it spicier, add more curry powder or a pinch of cayenne pepper.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days.