Balinese Cauliflower and Tempeh Rendang Curry

Ingredients:
  • 300 g
    Tempeh
  • 300 g
    Cauliflower
  • 1 tsp
    Turmeric
  • 1
    Lime
  • 1 tsp
    Lemongrass
  • 1 tsp
    Ginger
  • 1 tsp
    Garlic
  • 2 medium white
    Onion
  • 2 tsp
    Brown Sugar
  • 0.5 tsp
    Cinnamon
  • 1
    Red Pepper
  • 400 ml
    Coconut Milk
  • 2 tsp
    tamarind
Directions:
  • 1
    Rendang Paste

    Place spice paste ingredients in a small food processor and whizz until fine.

    [oil, onion 300g, tumeric 1 tsp, lime juice, salt 5g, lemongrass paste 1tsp, ginger paste 1tsp, garlic 1tsp, brown sugar 2 tsp, cinnamon 1tsp,]

  • 2
    Frying

    Heat 1 glug of oil (coconut is ideal!) in a non-stick pan, and fry the bite-size tempeh chunks for 5 minutes until golden brown. Remove from the pan into a bowl.

    [Tempeh 300g, oil]

    Then, add the caulifower chunks with more oil for 5 minutes until golden brown. Remove from the pan into the bowl.

    [cauliflower 300g, oil]

    Then, add the sliced peppers with more oil for 5 minutes until golden brown. Remove from the pan into the bowl.

    [1 pepper, oil]

    Then add the rendang paste to the pan & cook until it becomes fragrant.

    Pour in the coconut milk and stir to combine. Season with salt & add the vegetables and cook until soft.

  • 3
    Simmer Down!

    Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

    Put the lid on the pot and leave it to simmer for 30 minutes until the cauliflower is soft.

    Serve with rice and slaw. ENJOY!

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.

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I’m Biff and I left my London office job in 2019 to set up my own street food van by the surfing beach, Croyde. Come on down to try my latest surf-inspired street food creations! Don’t worry if you cannot make it, all my recipes are on my website.

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