TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)

• 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.

sesame oil, clove garlic, coriander, galangal, ginger, cayenne pepper, carrots, turmeric, cabbage, red chili, green chili, coconut milk, fish sauce, celery, lime, shrimp

Taken from cookpad.com/us/recipes/260453-tempeh-curry-with-vegetables-kare-tempe-sayuran (may not work)