Balinese Cauliflower and Tempeh Rendang Curry

Prep:20minCook:40min

This Tempeh Rendang Curry is just bursting with veggie flavour. This dish was inspired from my trip in 2015 to Indonesia and my love for Tempeh. There is a richness from the coconut milk and a boldness from the various aromatic spices. The tempeh is soft, delicious and can be combined with any veggies that you like, to make something a little different each time. It makes for the perfect midweek meal and doesn’t need many ingredients so it’s a welcome change if your trying to use up leftovers! Rendang is one of many curries originating in the Nusantara region, which includes Indonesia, Malaysia, Singapore, Brunei and surrounding islands.

Updated at: Thu, 17 Aug 2023 11:30:52 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories115.6 kcal (6%)

Total Fat4.7 g (7%)

Carbs15.8 g (6%)

Sugars8.1 g (9%)

Protein4.2 g (8%)

Sodium1510.9 mg (76%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Rendang curry

10.5 ozTempeh

10.5 ozCauliflower

Rendang Paste

1Red Pepper

1 ⅔ cupCoconut Milk

½ tspSalt

oil

Rendang paste

1 tspTurmeric

1lime juice

1 tspLemongrass

2 tspGinger

2 tspGarlic

2White Onions

6 TbspSoy Sauce

1 TbspBrown Sugar

½ tspCinnamon

1 TbspTamarind

4 TbspOil

Instructions

Step 1

Make Rendang paste first: Slice the onion, garlic and ginger (or buy the paste version) and add all ingredients to the blender. Blitz until a paste. DONE!

Step 2

Heat 1 glug of oil in a deep pot on a medium heat, fry the bite-size tempeh chunks for 5 minutes until golden brown. Remove from the pan into a bowl. Then, add the caulifower chunks, pinch of salt with more oil for 5 minutes until it starts to colour. Remove from the pan into the bowl. Finally, add the sliced peppers with more oil for 5 minutes until coloured. Remove from the pan into the bowl.

Step 3

Then add the rendang paste to the pan & cook for 2 minutes until it becomes fragrant. Pour in the coconut milk and stir to combine. Season with salt & add the vegetables in the bowl and cook until soft. Bring to simmer (medium to low heat) for 30 minutes or unitl the caulifower is soft and ready to eat! Serve with rice and slaw. ENJOY!

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