Tempeh With Turmeric Coconut Milk Seasoning

Combining tempeh with eggplant and cauliflower in a delicious coconut milk turmeric gravy.

Often the side dishes that I make for daily meals come from spontaneity. Time flies so fast with so many activities that we do. So, as a chef, I have to think quickly about what menus I will cook for my husband to save time and automatically make my day more productive.

This time I have a stock of tempeh in the kitchen. I have to cook this tempeh immediately or it will rot. I see other vegetables that might go well with tempeh.

Because I still have a stock of coconut milk, so I will use eggplant and cauliflower to cook into a combination in gravy.

The turmeric coconut milk gravy that I made this time is not creamy because I used coconut milk that is not thick. If you want a creamy coconut milk texture, you can use thick coconut milk according to your taste.

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THE INGREDIENTS

• 250 grams of tempeh
• 1 whole eggplant
• 1 tomato
• 100 grams of cauliflowers
• 1 cup of water

seasoning

• 1 cup of coconut milk
• 1 tbsp of turmeric powder
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 1/2 tsp of chili powder (optional)
• 3 cloves of garlic, sliced ​​
• 5 small cloves of red onion, sliced
• 3 bay leaves
• 3 kaffir lime leaves

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COOKING INSTRUCTIONS

PREPARE EGGPLANTS

Cut eggplants into pieces, then soak in water while preparing the other ingredients to avoid eggplant change color.

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PREPARE TEMPEH

Slice the tempeh but don't slice them too thinly. Make sure the tempeh slices are quite thick to avoid them from breaking apart. But you can cut the tempeh in cube sizes.

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PREPARE CAULIFLOWERS

Also, don't forget to cut the cauliflowers into pieces. If you want to add other vegetables then that's no problem at all because this type of gravy can be suitable for many vegetables such as broccoli, peas, and more.

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COOKING SEASONING

Preheat a little cooking oil, then add sliced ​​garlic and shallots, also bay leaves and kaffir lime leaves, or other herbs of your choice. Saute until fragrant, then add salt, pepper, chili powder, and turmeric powder. Mix well.

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COOK TEMPEH AND VEGGIES

Add tempeh, eggplants, and tempeh pieces. Add 1 cup of water. Cook in a covered pan for 5 minutes until the vegetables are cooked.

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ADD COCONUT MILK

Once all the vegetables are cooked, it's time to add the coconut milk. Also, add the tomato pieces. Bring them to simmer, don't let them boil. Then, check the taste and remove them. then they are ready to serve.

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SERVING

Serve this tempeh turmeric coconut milk with your fav carbo. My husband and I enjoyed this side dish with rice. What a deligtful :)

In fact, there are herbs that play an important role in the taste and aroma of delicious dishes. For my cooking, the hero herbs are bay leaves and kaffir lime leaves. The heavenly smell! What are your favorite herbs?

Well, try making coconut gravy for a different sensation. Just don't bring them until they be boil. Just until simmer to make the coconut milk content good for health. See you on my recipe :)

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Best Regards,
Anggrek Lestari

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