CALORIES PER SERVING: 302
(macros: fat 58%, protein 15%, carbs 27%)
PREP TIME: 15 mins
COOKING TIME: 15 mins
SERVES: 4
You may or may not know that I lived in Bali for 5 glorious years and as a result the flavours of Indonesia are never far from my mind. If you are new to tempeh it’s tofu’s more appealing cousin – firmer of texture and the perfect sponge for this gorgeous coconut broth. You can vary the veg according to what you have in, I have given my favourite combination.
INGREDIENTS
Spice paste:
1 stick lemongrass (outer layer taken off), roughly chopped
3 small red chillis, deseeded (or to taste)
3-4 shallots, peeled and roughly chopped (or 1 small red onion)
3 cloves of garlic, peeled and roughly chopped
1 inch piece of fresh ginger, peeled and roughly chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp fish sauce
2 tbsp neutral oil (I like to use organic rapeseed)
2 tbsp water
Other ingredients:
1 can of light coconut milk
Water
1 block (200g) tempeh, cut into 2cm cubes
A selection of vegetables – I have used:
· 1 carrot, peeled and ‘julienned’ (or thinly sliced)
· 1/2 small white cabbage, chopped
· 1 pack of snow peas/mangetout
· 1 small aubergine, cut into chunks
Salt to taste
METHOD: Prep all the ingredients before you start. Place all the spice paste ingredients in a blender and blend for a minute or so until it forms a paste, if too thick to blend properly add a drop more water. Place a wok over a medium heat and fry the spice paste for 2-3 minutes, being careful not to burn. Add the can of coconut milk and an equal amount of water and mix well until fully combined with the spice paste. Taste and add salt as required. Add the tempeh and vegetables and bring up to a gentle simmer. For a fresher dish just simmer until the veggies are tender (5-10 minutes) or you can simmer longer and let the sauce reduce down (20 minutes) for a thicker curry-style dish.
TIPS & TWEAKS:
- Serve with brown rice (100g cooked weight = 110 cals)
- You can cook this and let it sit for a few hours, then reheat and the flavours will intensify