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This easy to make curry contains creamy coconut milk, protein-rich tempeh (fermented soybeans) and nutritious turmeric to give it a golden glow

It’s vegan, made from whole fresh ingredients and a complete healthy meal.

This tempeh curry will either serve 4 with rice or two with no rice and just the curry.

All the ingredients in this recipe were locally produced and purchased from the Ubud Food Market in Bali, Indonesia.

Tempeh is traditional Indonesian food and is readily available in the markets across the country and in health food shops in the UK.

Traditionally tempeh is fermented by wrapping cooked soya beans in leaves of sea hibiscus. These leaves naturally contain a mould that makes the tempeh ferment.

Golden Tempeh Curry Video Recipe

Tempeh was accidentally created while making tofu when some beans were discarded and they fermented. Tempeh is said to be more digestible and bioavailable due to being fermented. It uses the whole soya bean so is higher in protein and fibre than tofu but does have a stronger flavour.

The fresh coconut milk still had a small amount of the thin brown skin, this is edible and contains nutrition and fibre so I left it on when grating. I’m totally fine with this and it makes no difference when making a curry but if you want a really smooth coconut milk then use a cheesecloth and squeeze the coconut flesh.

In the photos and video, I used a white flesh sweet potato as they were the local variety. replace with a normal orange one or even a normal potato. For all the vegetables just use the ingredients as a guideline and use what is local and in season as it’s more economical and will taste the best.

Apparently, Indonesians don’t like to buy coconut milk and instead make their own. So that is what I tried to do, hopefully, nothing was lost in translation from the directions a local gave me on how to make fresh coconut milk. Feel free to substitute the fresh coconut milk with a tin and the fresh turmeric with a dried powder.

Yield: 4 servings Tempeh Coconut Sweet Potato Curry Print Tempeh curry made from fresh coconut and a mixture of exotic veggies. A complete vegan meal that contains healthy fats and protein. This is my vegan yellow curry recipe. It was all made in Bali so could be called a indonesian tempeh recipes, but I may have done something wrong if it was lost in translation. Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Ingredients 1 coconut

7 oz / 200g of tempeh

1″ ginger, grated

2″ turmeric grated or 2 tsp turmeric powder

6 cloves of garlic, finely chopped

1 onion, diced

red chilli, adjust to taste and variety

2 stick of lemongrass, roughly chopped

2 limes, juiced

1 large sweet potato, finely diced

a handful of green beans, small chunks

a handful of baby corn, small chunks Instructions Remove the hard shell from a mature coconut and grate. Soak the coconut in water, just enough to cover the flesh and leave for 2 hours or overnight in the fridge. Blend the coconut in a liquidiser or high-speed blender and then push through a sieve. Add the coconut milk, turmeric, ginger, garlic, onion and lemon grass to a pan and simmer for a few minutes. Then add everything else apart from the lime juice and simmer for 10 mins, with the lid on and stirring occasionally. Take the tempeh curry off the heat then stir in the lime juice and serve. Nutrition Information Yield 4 Serving Size 1

Amount Per Serving Calories 305 Total Fat 14g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 5g Cholesterol 17mg Sodium 394mg Carbohydrates 35g Net Carbohydrates 0g Fiber 5g Sugar 10g Sugar Alcohols 0g Protein 15g