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