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Creamy Malaysian Tempeh Curry

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Prep Time 40 minutes
Cook Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Malaysian
Ingredients Equipment Method

Ingredients
  

  • 300 g tempeh Cut into 1cm cubes
  • 1/2 cup raw cashews Soak in water at least 2hrs
  • 1/2 cup oat milk (any plant based milk will do)
  • 1 Lime juiced
  • 1 med sweet potato cut into 1cm cubes
  • 1 large potato cut into 1 cm cubes
  • 3 cloves garlic minced
  • 1 clove garlic whole
  • 1 head broccoli cut into florets
  • 1/2 cauliflower cut into florets
  • 1 red capsicum chopped
  • 1 brown onion finely chopped
  • 1 tbsp ginger
  • 125 g cherry tomatoes (optional) sliced in half
  • 2 cups vegetable stock
  • 1 tbsp soy sauce or tamari
  • 1 mild chilli (optional) finely chopped
  • 2 tbsp Malaysian curry powder (or whatever curry powder you prefer)
  • 200 g coconut cream
  • 1 tsp white pepper (optional)

Equipment

  • Blender or stick blender

Method
 

  1. Place the cashews in a bowl and cover with water. Allow to soak for 2 hours. Drain the then add 1/2 cup plant milk and blend until smooth. Set aside.
  2. Steam the tempeh for 10 min then set aside to cool before cutting into 1cm cubes.
  3. Heat oil in a large pot over med/high heat. Add tempeh cubes and cook until browned on all sides. Alternatively, cook in an air fryer for oil free. Set aside on a paper towel to drain.
  4. Add a little more oil to the pot and heat. Add onion and garlic and cook until garlic starts to brown.
  5. Add the curry powder, ginger. chilli and potato, stir and cook for a couple of minutes.
  6. Add the rest of the ingredients, except for the cashew cream, and simmer approx 15 minutes or until potatoes are tender.
  7. Stir in the cashew cream and simmer for a further 5 min, stirring regularly. (Add more water or plant milk if too thick)
  8. Serve with jasmine rice and chopped coriander to garnish.