BK's Balinese Cauliflower & Tempeh Rendang Curry Recipe

Ingredients

• 1 small cauliflower, cut into florets
• 200g tempeh, diced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 400ml coconut milk
• 200ml vegetable stock
• 1 tbsp coconut sugar or brown sugar
• 1 cinnamon stick or 2 star anise pods (optional, for extra warmth)
• Juice of 1 lime
• Handful of fresh coriander, chopped
• Handful of toasted coconut flakes or crushed peanuts (optional, for garnish)
• 1 tbsp coconut oil
• 1 thumb-sized piece of ginger, grated
• 1 red chilli, finely chopped (adjust to heat preference)
• 1 stalk lemongrass, finely chopped
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp miso paste
• 1 tbsp soy sauce
• 1 tsp tamarind paste