Balinese Cauliflower and Tempeh Rendang Curry
Course: BreakfastCuisine: SweetDifficulty: Medium4
servings50
minutesThis Tempeh Rendang Curry is just bursting with veggie flavour. This dish was inspired by 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 and 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 you're 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.
Enabling this setting will prevent your screen from dimming during cooking. Enable this if you wish to follow the directions on this recipe at all times.
Ingredients
- Rendang Curry
300 g 300 Tempeh
300 g 300 Cauliflower
400 ml 400 Coconut milk
1/2 tsp 1/2 Salt
1 1 Red pepper, sliced
Rendang paste
Oil, to cook
- Rendang Paste
1 tsp 1 Tumeric
1 tsp 1 Lemongrass
2 tsp 2 Ginger, sliced
2 tsp 2 Garlic, sliced
1/2 tsp 1/2 Cinnamon
1 1 Lime, juiced
6 tbsp 6 Soy sauce
1 tbsp 1 Brown sugar
1 tbsp 1 Tamarind
4 tbsp 4 Oil
2 2 White onion, sliced
- Tools
Blender
Deep pot
Knife
Chopping board
Directions
- Rendang Curry
- Make the Rendang Paste first. Then heat one glug of oil in a deep pot on medium heat, and fry the bite-size tempeh chunks for 5 minutes until golden brown. Remove from the pan into a bowl.
- Heat 1 glug of oil in a deep pot on medium heat, fry the bite-size tempeh chunks for 5 minutes until golden brown. Remove from the pan into a bowl. Then, add the cauliflower chunks and a 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.
- 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 to the bowl, and cook until soft. Bring to a simmer (medium to low heat) for 30 minutes or until the cauliflower is soft and ready to eat! Serve with rice and slaw. ENJOY!
- Rendang Paste
- Slice the onion, garlic and ginger (or buy the paste version) and add all ingredients to the blender. Blitz until a paste. DONE!
Did you make this recipe?
Tag @https://www.instagram.com/biffenskitchen/?hl=en on Instagram and hashtag it with #biffenskitchen
