200g tempeh, cut into cubes

2 tablespoons vegetable oil

1 onion, chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon Indonesian yellow curry paste

1 can coconut milk (400ml)

1 cup vegetable broth

1 carrot peeled and sliced

1 bell pepper, sliced

1 tablespoon soy sauce or tamari

1 tablespoon lime juice

Fresh cilantro for garnish

Cooked rice or noodles for serving

Coarse ground toasted rice – 1 -2 table spoon

Lime juice- 1 lime

Spring onion curls- for garnish

2 thin sliced red chillies- for garnish

Mint leaves- for garnish

Romaine or Chinese lettuce leaves- 1 small bunch

Oil – cold pressed sunflower oil

Himalayan pick salt- to taste

Black pepper ground- to taste

1. Prepare tempeh by cutting into cubes and steaming them for 15 minutes. (Can also boil for 5-10 mins)
2. Heat the vegetable oil in a large skillet or wok over medium heat. Add the tempeh cubes and cook for about 5 minutes until they are lightly browned. Remove the tempeh from the skillet and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté for about 2 minutes until the onions are translucent and fragrant.
4. Add the Indonesian yellow curry paste to the skillet and cook for another minute, stirring well to coat the onions and garlic with the curry paste.
5. Pour in the coconut milk and vegetable broth, and stir to combine. Bring the mixture to a simmer.
6. Add the sliced carrots, bell pepper, to the skillet. Cover the skillet and let the vegetables cook for about 10 minutes until they are tender.
7. Return the cooked tempeh cubes to the skillet. Stir in the soy sauce or tamari and lime juice. Allow the flavors to meld together for a couple of minutes.
8. Remove the skillet from heat. Taste the curry and adjust the seasoning if needed, adding more soy sauce or lime juice according to your preference.
9. Serve the Indonesian Yellow Curry Tempeh over cooked rice or noodles.

Garnish with fresh cilantro. Enjoy!