Name: Tamarind & Tempeh Curry
Yield: Serves 4-6
Cuisine: Indonesia
Ingredients: ½ cup (125ml) coconut cream (optional); 1 tbsp vegetable oil; 3 ripe bananas; ¼ cup fresh coriander leaves, roughly chopped; 3 tbsp soft brown sugar; 1 bunch of broccolini, roughly chopped; 1 cup tamarind sauce; 4 cups (1ltr) vegetable stock; 1 bunch of asian greens or bok choy; 6 cloves garlic, crushed, roughly chopped; 1 golden kumara or potato, peeled, chopped into 2cm cubes; 1 cup (250ml) water; 200 g green beans, topped and tailed; 2 tbsp vegetable oil; ⅓ cup palm sugar, grated or ¾ cup soft brown sugar; salt and freshly ground black pepper; 1 eggplant chopped into 2cm cubes; 4 tsp (2cm piece) fresh ginger, peeled and grated; 3 fresh red chillies, de-seeded and finely sliced; 5 kaffir lime leaves, roughly torn; 1 onion, peeled, finely sliced; 1 block (300g) of tempeh or firm tofu chopped into eighths; 450 ml of Thai tamarind pulp

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Tempeh is an Indonesian fermented soya bean cake that looks and sounds odd, but tastes nutty (almost like cashews) and is very good for you. You will find it in health food shops or your favourite Asian supermarket.

Make sure you use a Thai tamarind pulp, the Indian one is more like molasses and is not suitable for this recipe. If you like a sweet curry, you’ll love this one!