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Spinach and Tempeh in Coconut Milk

Prep

8 min

Cook

20 min

Rating

[Total: 3    Average: 4/5]
copyright by Thinkstock.com

credit: Thinkstock.com

A Sumatran dish using protein rich tempeh stewed with vegetables in a rich coconut gravy.

Main Ingredients

  • 2 ‏cups (500 ml) thick coconut milk
  • 2 ‏cloves
  • 3 ‏cakes tempeh (1 ½ lbs/750 g), cubed
  • 8 ‏oz (250 g) spinach
  • 1/2 ‏teaspoon salt
  • 1 ‏green onion (scallion), sliced
  • 1 ‏red finger-length chilies, deseeded and diced

Instructions

Make the Spice Paste by grinding all the ingredients to a paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.

Bring the coconut milk to a boil in a saucepan. Add the Spice Paste, cloves, tempeh and spinach and bring to boil again. Reduce the heat low and simmer uncovered, until the vegetables are tender and the sauce has thickened, 7 to 10 minutes. Season with salt and garnish with freshly sliced green onion and chili.

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