TEMPEH CURRY – RENDANG TEMPE - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons peanut oil
• 2 x 400ml cans coconut milk
• 2 x 250g packets tempeh, roughly torn into bite-sized pieces
• 1 stalk lemongrass, bruised
• 2 makrut (kaffir) lime leaves
• 1 tablespoon coconut sugar
• 1 teaspoon fine sea salt
• juice of ½-1 lime
• cooked jasmine rice, to serve
• cabbage salad and tomato sambal, to serve, optional
• FOR THE CURRY PASTE
• 3 shallots, roughly chopped
• 2 cloves garlic
• 2cm piece ginger, peeled
• 2cm piece fresh turmeric (or ½ teaspoon ground turmeric)
• 4 long red chillies, de-seeded
• 1 teaspoon coriander seeds
• ¼ teaspoon of ground white pepper teaspoon ground white pepper