Vegan Indonesian Tempeh Curry

veganfoodandliving.com

Karen Broadbent

(Servings: 4)

subheading: For the curry paste:

1 white onion, chopped

1 Tbsp fresh ginger, grated

1 tomato, chopped

1 Tbsp Turmeric powder

1 Tbsp coriander seeds

2 tsp cumin seeds

1 tsp tamarind paste

1 red chilli, chopped

10 cashew nuts

2 cloves garlic

1 lemongrass, trimmed and roughly chopped

1 Tbsp coconut sugar

2 kaffir lime leaves

1 lime, juice only

subheading: For the curry:

2 Tbsp vegetable oil

2 carrots, peeled and shredded

200 ml vegetable stock

400 g tempeh, sliced

1 red chilli, finely sliced

1 red pepper, sliced

200 g tenderstem broccoli, cut in half

400 ml coconut milk

4 spring onions, sliced

Directions at veganfoodandliving.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer