VEGETARIAN TEMPEH CURRY

VEGETARIAN TEMPEH CURRY

250 gm tempeh, cut into cubes and fry.

300 gm potatoes, cut into wedges.

150 gm long beans,cut into 3cm long.

150 gm tomatos,cut into wedges.

3 tbsp meat curry powder

4 Cups coconut milk

1 cup thick coconut milk

Salt and sugar(very little) to taste

A pinch of Aji-no-moto,if you like,I didn’t add

Grind to a paste:

10 dry chilie,remove seeds and soaked

5 stalk serai,sliced finely the white part only

3cm lengkuas,chopped

5 shallots

4 garlic

2cm ginger,chopped

1 tsp chilie powder

For tempering

4 cloves*

2 star anise*

2 stick cinnamon*

2 stalk kari leaves

¼ cup oil

1.    Heat the oil and add in the whole spices mix well then add in the kari leaves then the grind paste and the curry powder and fry till the oil rise.

2.    Add in the potatoes and the tomatoes mix well then pour in the think coconut milk and mix well bring to a boil and let it simmer till the potatoes are cook.

3.    Then add in the long beans,tempeh and the thick coconut milk cook till it boils. Add in the salt,sugar and aji no moto if use.Cook till the long beans are ½ cooked. Remove from the heat and serve with rice.