TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)

Tempeh is a traditional Indonesian food made from fermented soybeans. It is a great source of plant-based protein and is commonly used as a meat substitute in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)

Cooking Method: Boiling, Frying Cuisine: Indonesian Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1120

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Tempeh
• 400 ml Coconut milk
• 2 medium-sized Potato
• 2 medium-sized Carrot
• 100 gram Green beans
• 1 medium-sized Bell pepper
• 1 medium-sized Onion
• 3 clove Garlic
• 2 cm Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 2 piece Lime leaves
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil
• 200 ml Water

Instructions

1. Cut the tempeh into small pieces and fry until golden brown. Set aside.
2. In a pan, heat vegetable oil and sauté the chopped onion, garlic, and ginger until fragrant.
3. Add curry powder and turmeric powder, and stir well.
4. Add coconut milk, water, lime leaves, and salt. Bring to a boil.
5. Add the potatoes, carrots, and green beans. Cook until the vegetables are tender.
6. Add the fried tempeh and bell pepper. Cook for another 5 minutes.
7. Serve hot with steamed rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 26g9%

Sugars 5g

Protein 16g32%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.