Tempeh Lodeh
Tempeh stew made with some vegetables in coconut milk
Ingredients
- 5 oz tempeh cut into cubes
- 1 onion sliced
- 6 small cherry tomatoes sliced
- 1 large zucchini
- 2 tsp ginger shredded
- 1 tbsp coriander
- 2 tsp curry powder
- 1 tsp cayenne
- 1/2 tsp tumeric
- 1/2 can coconut milk
- 1 lemon squeezed
Instructions
- Saute the onion in a wok or stir fry pan. Use a table spoon of avocado oil or vegetable broth.
- Add all the spices and stir until you smell the aroma. Add the tempeh cubes and stir fry until golden. Add some broth if it's dry.
- Now add the coconut milk and salt. Simmer for 2 minutes. Now add the zucchini.
- Cook until the zucchini is almost soft, add the tomatoes and cook until those are soft but not dissolved.
- Add the lemon juice and stir. The tempeh should be cooked soft and done.
Notes
You can use red bell peppers if you don't have tomatoes. Optional, top off the dich with chopped up cilantro or chives when serving.