TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)

Name: TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g tempeh; 1 1/2 tsp sesame oil; 1 clove garlic, thinly sliced; 1 1/2 tsp coriander; 1 galangal, crushed; 2 1/2 cm piece ginger, finely chopped; 5 pcs cayenne pepper ( to taste), finely sliced; 2 carrots, diced; 1/2 tsp turmeric powder; 1/2 small cabbage, remove the ribs and slices leaves finely; 1 red chili, thinly sliced; 1 large green chili, thinly sliced; 400 ml instant coconut milk; 1 Tbsp fish sauce; 3 Tbsp celery, roughly chopped; 1 lime ( if desired ), juiced; 2 Tbsp rebon (ebi, small dried shrimp ), fried briefly

Servings: persons

500 g tempeh
1 1/2 tsp sesame oil
1 clove garlic, thinly sliced
1 1/2 tsp coriander
1 galangal, crushed
2 1/2 cm piece ginger, finely chopped
5 pcs cayenne pepper ( to taste), finely sliced
2 carrots, diced
1/2 tsp turmeric powder
1/2 small cabbage, remove the ribs and slices leaves finely
1 red chili, thinly sliced
1 large green chili, thinly sliced
400 ml instant coconut milk
1 Tbsp fish sauce
3 Tbsp celery, roughly chopped
1 lime ( if desired ), juiced
2 Tbsp rebon (ebi, small dried shrimp ), fried briefly

1
Grease tempeh with sesame oil and grill tempeh to brown evenly on all sides.
2
Remove, let cool.
3
Dice into 2 1/2 cm pieces and set aside.
4
Heat the oil in a frying pan.
5
Saute garlic, coriander, galangal and ginger until the garlic turns color.
6
Add cayenne pepper and carrots, and cook until the carrots are tender.
7
Add turmeric powder and cabbage, stir evenly.
8
After the cabbage has wilted, add the red pepper and green chili.
9
Add instant coconut milk.
10
Give a little water and then put in the tempeh and fish sauce.
11
Boil and cook until the sauce is reduced.
12
Shortly before finishing, add the celery.
13
Before serving, add a little lime (that feels refreshing).
14
Tempeh Curry is ready to be enjoyed with warm rice and fried rebon.
15
IMAGES : preparation materials.
16
IMAGES : Ingredients cut up.
17
IMAGES : seen up close.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 500 g tempeh, 1 1/2 tsp sesame oil, 1 clove garlic, thinly sliced, 1 1/2 tsp coriander, and more.

Yes, TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!