Tempeh Stewed in Coconut Milk and Spices

Name: Tempeh Stewed in Coconut Milk and Spices (Gulai Tempeh)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 1½ in (4 cm) fresh turmeric, peeled and sliced, or 1½ teaspoons ground turmeric; 8 oz (250 g) tapioca leaves, spinach or water spinach (kangkung); 1 spring onion, thinly sliced, to garnish; 1 in (2½ cm) fresh ginger, peeled and sliced; 1 tablespoon shaved palm sugar or dark brown sugar; ½ teaspoon salt; 2 cups (500 ml) thick coconut milk; 1 teaspoon white peppercorns; 4 cloves garlic, peeled; 1 to 2 red finger-length chilies, deseeded and diced, to garnish; 4 cakes tempeh (2 lbs/1 kg in total), cubed

Gulai Tempeh

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

A Sumatran dish using protein-rich tempeh stewed with vegetables in a rich coconut gravy.

Ingredients

2 cups (500 ml) thick coconut milk
2 cloves
4

Asia
Indonesia
Sumatran
Stew
Vegan
South East Asia
Gluten-free

Method

Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.
Bring the coconut milk to a boil in a saucepan. Add the Spice Paste, cloves, tempeh and tapioca leaves or spinach and bring to a boil again. Reduce the heat to low and simmer uncovered, until the v