Tempeh’s unique nutty flavor and firm texture make it an ideal candidate for absorbing the rich and aromatic spices found in curry. Packed with plant-based protein, tempeh brings a hearty element to the dish, making it a satisfying choice for vegetarians and vegans.

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Tempeh and vegie curry

Recipe by RecipeWikkiCourse: MainCuisine: IndonesianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

338

kcal

Tempeh, a traditional Indonesian soy product, has gained popularity worldwide as a versatile and nutritious alternative to meat. When combined with a vibrant array of vegetables in a curry, it creates a delicious and wholesome dish that satisfies both the palate and nutritional needs.

Ingredients

• 1 tbsp olive oil

• 300g packet tempeh, cut into 1.5cm cubes

• 1 large red onion, finely chopped

• 2 tbsp Korma curry paste

• 270ml can lite coconut milk

• 500g butternut pumpkin, peeled, seeded, diced

• 250g broccoli, trimmed, cut into florets

• 150g green beans, trimmed, sliced

• 200g grape tomatoes, halved

• Coriander sprigs, to serve

• Steamed basmati rice, to serve

Directions

• Heat half the olive oil in a large saucepan over high heat. Cook tempeh, , stirring occasionally, for 3-4 minutes or until golden. Transfer to a plate.
• Heat remaining oil in same pan over medium-high heat. Cook onion, stirring occasionally, for 3-4 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk, pumpkin and 1 cup water. Cover, and simmer for 5 minutes.
• Add broccoli, beans and tomatoes. Simmer, covered, for 3-4 minutes or until vegetables are just tender. Serve curry with steamed rice, garnished with coriander.

Notes

• Tempeh is made from cooked and fermented soy beans pressed together into a firm patty. It is low in fat and a good source of protein. It is sold in supermarkets in the chilled section. But you could also make this curry without the tempeh or with some chopped chicken thigh fillets.

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The taste of Beef Rendang comes in layers, kind of like a stick of three-course-dinner chewing gum from Willy Wonka. First, you taste the fresh lemongrass and ginger. Then, the savory beef and spicy chili hit you, and finally, the creamy coconut milk lingers on your tongue.

History and Origin Of Beef Rendang

Beef Rendang originates from the Minangkabau ethnic group in West Sumatra, Indonesia. It’s a traditional dish that has been passed down through generations and holds cultural significance, often served at ceremonial events, celebrations, and family gatherings. The recipe was developed as a way to preserve meat in tropical climates, where refrigeration wasn’t available. The slow cooking process, combined with spices and coconut milk, allowed the meat to be stored for longer periods.

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Beef Rendang

Recipe by RecipeWikkiCourse: MainCuisine: IndonesiaDifficulty: Medium

Servings

5

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

890

kcal

The easy-to-make beef rendang is one of the most amazing curry dishes I’ve ever eaten. A few specialty ingredients, from the Asian grocery is all you need to make it!

Ingredients

• 8 whole cloves (smashed into a powder)

• 1 teaspoon nutmeg

• 2 teaspoons turmeric

• 12 shallots (or 1 large onion)

• 6 cloves garlic (peeled)

• a 3″ piece of ginger (peeled and roughly chopped)

• a 3″ piece of galangal (peeled and roughly chopped)

• 6 red chilies (stemmed)

• 2 tablespoons oil

• 4 lb. boneless beef chuck or brisket (cut into 2″ pieces)

• 1 stalk lemongrass (trimmed and crushed with the back of your knife)

• 2 cinnamon sticks

• 1 star anise

• 2 cans unsweetened coconut milk (about 27 fl. ounces; 800 ml)

• 1 cup beef broth (235 ml)

• salt (to taste)

• 8 Kaffir lime leaves

• 1 tablespoon lime juice

• 1 tablespoon brown sugar

• 1/2 cup toasted unsweetened coconut flakes (optional)

Directions

• In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant.
• Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer for 90 minutes, stirring frequently to prevent burning.
• Add the lime leaves, lime juice, brown sugar, and coconut flakes (if using) and stir. Simmer for another 2 hours, until the sauce is thick and dark, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve!

Notes

• Use the right cut of beef: Go for cuts like chuck or brisket, which have enough fat and connective tissue to break down during the slow cooking process, making the meat tender.
• Toast the spices: Toasting the spices like turmeric, cumin, and coriander before blending them into a paste can release more flavor and add depth to the dish.

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