Tempeh and vegie curry, 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.
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
Course: MainCuisine: IndonesianDifficulty: Easy4
servings10
minutes15
minutes338
kcalTempeh, 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.
