Indonesian Curried Tempeh

Total servings: 4


2 Tbs vegetable oil
250 g tempeh, cubed
2 red or green bell pepper, seeded, sliced
1 large sweet potato, diced
1 clove garlic, minced
1 onion, chopped
250 ml coconut milk
1 Tbs curry powder
1/2 cup fresh basil, chopped
2 Tbs tamari or shoyu


Heat the oil in a large frying pan and fry the tempeh over medium heat until slightly browned.

Sauté the peppers, sweet potato, garlic and onion for ten minutes.

Combine tempeh and vegetables in the frying pan and add curry powder, coconut milk, basil, and tamari and cook over medium heat for about ten minutes.

Serve the Indonesian curried tempeh with rice.

Vegan: Yes
Vegetarian: Yes