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Indonesian Curried Tempeh

Posted by Peggy on November 11, 2009

Indonesian Curried Tempeh over Rice
Recipe: Indonesian Curried Tempeh


  • 2-3 tablespoons vegetable oil
  • 8 ounces (unseasoned) tempeh, cut into 3/4-inch cubes
  • 1 large sweet potato, diced into a 1/2-inch pieces
  • 2 assorted colored peppers, halved, seeded, membranes removed, sliced
  • 1 tablespoon garlic
  • 1 (13-14) ounce can coconut milk
  • 1 tablespoon curry powder
  • 2 tablespoons tamari or shoyu
  • 1/2 cup fresh basil, chopped
  • Chopped hot chili peppers or red pepper flakes, optional


  1. Heat the oil in a large frying pan and fry the tempeh over medium heat until lightly browned, about 8-10 minutes. Add sweet potato and sauté an additional 10 minutes.
  2. Add additional 1 tablespoon oil to pan and sauté the peppers, and garlic and onion for five minutes.
  3. Whisk together coconut milk, curry and tamari and add to the pan. Stir, cover and simmer 10-15 minutes, occasionally stirring, or until sweet potato is fork tender. Stir in basil and season to taste with hot chilis, if desired.

Time: 40 minutes

Yield: 4 servings

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