Sunday, April 21, 2013


A different curry for today. A vegetarian curry with Tempeh. Perfect for vegetarians and meat eaters. Why not! There are many kinds in the market. A very good option. Let’s get started!


½ green pepper
½ red onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 sweet potato
1 packet of tempeh
Some vegetable oil
2 oz pure creamed coconut
1 teaspoon soy sauce
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon coriander
1 teaspoon dried basil
Some freshly ground black pepper, to taste
Some salt, if needed

First, prepare the vegetables. Cut the pepper and the onion in little pieces. Chop the garlic and the ginger. Cut the sweet potato in pieces too.
The next thing is to do the same with the tempeh. Cube it carefully so that it does not break too much.
Next, put some vegetable oil in a pan and heat it. When it is hot, sauté the vegetables: sweet potatoes, onions and green pepper. Add the garlic and the ginger two minutes later.
In the meantime, prepare the coconut. Take the piece of pure creamed coconut and grate it with the help of a knife. Then add the grated coconut to a cup of hot water. Mix till you get the coconut melted with the hot water.
Coming back to the pan, it is the moment to add the tempeh. Cook for a couple of minutes and then add the coconut. Add the soy sauce, the spices and the herbs now. Lower the fire and let it cook for ten minutes. See if you need to add more salt.
Then you will have your dish ready. Serve it with some rice. Basmati is good. Enjoy!

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