Aromatic Indonesian Tempeh Curry Recipe From Scratch

I’m about to share something that’ll transform your weeknight dinner game forever – and trust me, you don’t need to be a spice wizard to pull this off. This aromatic Indonesian tempeh curry combines crispy, nutty tempeh with a fragrant coconut curry that’s so good, you’ll forget you ever craved takeout. The secret lies in building layers of flavor from scratch, starting with a simple spice paste that creates magic in your kitchen.

Why You’ll Love this Aromatic Indonesian Tempeh Curry

When you’re craving something warm, aromatic, and absolutely soul-satisfying, this Indonesian tempeh curry delivers in spades. I’m talking rich coconut milk, fragrant lemongrass, and that perfect kick from bird’s eye chilies that’ll make your taste buds dance.

What makes this curry special? It’s ridiculously protein-packed thanks to tempeh, plus those complex flavors from grinding your own spice paste. No shortcuts here, friend.

The potatoes get silky tender while soaking up all that coconut goodness.

And honestly, who doesn’t need more one-pot meals that smell like heaven while they’re simmering?

What Ingredients are in Aromatic Indonesian Tempeh Curry?

This Indonesian tempeh curry brings together an absolutely gorgeous collection of ingredients that’ll transform your kitchen into an aromatic paradise. I’m obsessed with how these traditional Southeast Asian flavors come together, from the earthy tempeh to those fragrant lime leaves that smell like pure magic.

The beauty of this recipe lies in its perfect balance of textures and flavors. You’ve got protein-packed tempeh, creamy coconut milk, tender potatoes, and a spice paste that’s basically liquid gold. Trust me, once you taste homemade curry paste, you’ll never go back to the jar stuff.

For the Curry:

• 200g tempeh, cubed
• 2-3 potatoes, cubed
• 200-250ml coconut cream or coconut milk
• 2 tbsp coconut oil
• 1-2 kaffir lime leaves
• 1 lemongrass stalk, crushed
• 2 Indonesian bay leaves (daun salam)
• Salt to taste
• Water as needed

For the Spice Paste:

• 45g shallots
• 5g garlic
• 1 cm galangal (or kencur), bruised/peeled
• 1 tsp toasted coriander seeds
• 1 candlenut
• 3 red cayenne peppers
• 1 bird’s eye chili

Now, let’s talk about some of these more unique ingredients that might’ve you scratching your head. Galangal looks like ginger’s exotic cousin and tastes slightly more citrusy and pine-like. If you can’t find it, ginger works in a pinch, though you’ll miss that authentic Indonesian flavor.

Candlenuts are these creamy, rich nuts that add incredible depth to the spice paste. No luck finding them? Macadamia nuts or even cashews make decent substitutes, though they’re not quite the same.

Kaffir lime leaves are absolute game-changers, those glossy double leaves that smell like heaven had a baby with a lime tree. You can find them frozen in most Asian grocery stores, and honestly, they’re worth the hunt. Regular bay leaves just won’t give you that bright, citrusy punch.

Indonesian bay leaves, or daun salam, have a more subtle flavor than Mediterranean bay leaves, but regular bay leaves will do the job if that’s what you’ve got.

And that lemongrass? Make sure to crush it really well to release all those incredible oils that make this curry sing.

How to Make this Aromatic Indonesian Tempeh Curry

The magic starts with making that incredible spice paste, and I won’t lie, this is where the real flavor happens. Take your 45g shallots, 5g garlic, 1 cm galangal, 1 tsp toasted coriander seeds, 1 candlenut, 3 red cayenne peppers, and 1 bird’s eye chili and grind them all together into the smoothest paste you can manage. I’m talking silky smooth here, not chunky salsa vibes.

A food processor works great for this, but if you’re feeling traditional, a mortar and pestle will give you the most authentic texture. Just add a tiny splash of water if things aren’t cooperating, because nobody has time for a paste that’s being stubborn.

Next up, we’re giving that 200g tempeh some serious golden treatment. Heat up 2 tbsp coconut oil in your pan and fry those tempeh cubes until they’re gorgeously golden on all sides. This step is essential because it adds so much depth to the final dish; those caramelized edges are absolutely everything. Once they’re perfect, set them aside for now.

Here’s where things get really aromatic, and honestly, your neighbors might start showing up at your door. In that same pan with all those beautiful tempeh drippings, fry your spice paste until it’s incredibly fragrant. We’re talking about 3-4 minutes of pure heaven wafting through your kitchen.

Now comes the fun part where everything comes together like a beautiful, aromatic symphony. Add your golden tempeh back to the pan along with those 2-3 cubed potatoes, 1-2 kaffir lime leaves, 1 crushed lemongrass stalk, and 2 Indonesian bay leaves. Pour in that 200-250ml coconut cream and add some water to get the consistency just right.

Season everything with salt to taste, then let this gorgeous curry simmer away for 10-15 minutes until those potatoes are fork-tender. The whole thing should be bubbling gently, not aggressively boiling like it’s angry at you.

Taste and adjust as you go, because curry is all about balance. Need more salt? Add it. Want it saucier? Splash in more coconut milk or water. Too thin? Let it simmer uncovered a bit longer. This is your curry masterpiece, so make it exactly how you want it.

Aromatic Indonesian Tempeh Curry Substitutions and Variations

Flexibility makes this curry absolutely perfect for whatever’s hiding in your pantry or dietary restrictions you’re working with.

Can’t find galangal? Fresh ginger works beautifully. No candlenuts? Macadamias or cashews deliver similar richness.

I swap tofu for tempeh when I’m feeling adventurous, though it breaks apart more easily. Sweet potatoes replace regular potatoes for extra sweetness.

Eggplant chunks soak up flavors like tiny flavor sponges. For heat lovers, double those chilies, you wild thing.

Coconut milk versus cream changes everything—milk creates lighter curry, cream makes it luxuriously thick.

Even frozen vegetables work in a pinch.

What to Serve with Aromatic Indonesian Tempeh Curry

Once you’ve mastered this gorgeous curry with all its customizable glory, let’s talk about what transforms it from a simple weeknight dinner into something that’ll make your kitchen smell like a Indonesian street market.

I always serve this over fluffy jasmine rice because that coconut-rich sauce needs somewhere to go. The rice soaks up every drop of those aromatic flavors.

Want to get fancy? Add some Indonesian crackers called keropok on the side for crunch. Fresh cucumber slices and pickled vegetables cut through the richness perfectly.

Sometimes I’ll throw together a quick sambal oelek for heat lovers.

Final Thoughts

While this curry might seem intimidating with all those aromatics and paste-making, I promise it’s more forgiving than you think.

The beauty of Indonesian cooking lies in flexibility, not perfection. Can’t find candlenuts? Macadamias work. Missing galangal? Extra ginger does the trick.

I love how this dish transforms basic tempeh into something extraordinary.

The fragrant paste builds layers of flavor that’d make any restaurant jealous. Plus, it’s naturally vegan and packed with protein.

Trust your taste buds, adjust seasonings as you go, and don’t stress about getting every measurement perfect.

Good curry comes from the heart, not rigid rules.

Recipe Card

Introduction: This aromatic Indonesian tempeh curry combines tender cubed tempeh with potatoes in a rich, coconut cream-based sauce infused with traditional spice paste. Featuring the authentic flavors of galangal, lemongrass, and kaffir lime leaves, this naturally vegan dish delivers restaurant-quality taste with easily accessible ingredients and flexible preparation methods.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Serves: 4

Ingredients

For the Spice Paste:

• 45g shallots
• 5g garlic
• 1 cm galangal (or kencur), bruised/peeled
• 1 tsp toasted coriander seeds
• 1 candlenut
• 3 red cayenne peppers
• 1 bird’s eye chili

For the Curry:

• 200g tempeh, cubed
• 2 tbsp coconut oil
• 2-3 potatoes, cubed
• 1-2 kaffir lime leaves
• 1 lemongrass stalk, crushed
• 2 Indonesian bay leaves (daun salam)
• 200-250 ml coconut cream or coconut milk
• Salt to taste
• Water as needed

Instructions

1. Grind shallots, garlic, galangal, coriander seeds, candlenut, red chilies, and bird’s eye chili into a smooth paste using a mortar and pestle or food processor.
2. Heat 2 tbsp coconut oil in a large pan over medium-high heat and fry tempeh cubes until golden brown on all sides. Remove and set aside.
3. In the same pan, fry the prepared curry paste over medium heat until fragrant, about 3-4 minutes.
4. Add fried tempeh, cubed potatoes, kaffir lime leaves, crushed lemongrass, and bay leaves to the pan.
5. Pour in coconut cream and add enough water to cover ingredients. Season with salt.
6. Simmer for 10-15 minutes until potatoes are tender and sauce has thickened to desired consistency.
7. Adjust seasoning and sauce consistency as needed before serving.

Notes

• Substitute candlenuts with macadamia nuts or Brazil nuts if unavailable
• Replace galangal with extra fresh ginger if needed
• Toast coriander seeds in a dry pan for 1-2 minutes to enhance flavor before grinding
• Curry tastes better the next day as flavors develop – store refrigerated for up to 3 days
• Adjust chili quantity based on heat preference – remove seeds for milder flavor
• Serve with steamed rice, quinoa, or flatbread for a complete meal
• Add vegetables like green beans, eggplant, or bell peppers for extra nutrition

Nutritional Information

Frequently Asked Questions

Can I Make This Tempeh Curry Ahead of Time and Reheat It?

Yes, I’d recommend making this tempeh curry ahead of time since the flavors improve overnight. Store it refrigerated for up to three days and gently reheat on the stovetop, adding coconut milk if needed.

How Long Does Leftover Indonesian Tempeh Curry Stay Fresh in the Refrigerator?

I’d store your leftover Indonesian tempeh curry in the refrigerator for up to 3-4 days. I recommend keeping it in an airtight container and reheating thoroughly before serving again.

Is This Tempeh Curry Recipe Suitable for Freezing and Meal Prep?

I’d recommend this tempeh curry for meal prep since it freezes well for up to three months. The coconut milk and spices maintain their flavors beautifully when thawed and reheated properly.

What’s the Difference Between Using Coconut Milk Versus Coconut Cream Here?

I’ll explain coconut cream versus milk differences. Coconut cream’s thicker, richer, and contains more fat, creating a luxurious curry base. Coconut milk’s lighter and thinner, producing a more brothy consistency for your tempeh curry.

Can I Adjust the Spice Level Without Compromising the Authentic Indonesian Flavors?

I’d reduce the bird’s eye chili first since it’s hottest, then adjust red cayenne peppers. You’ll maintain authentic Indonesian flavors since the aromatic paste base with galangal, candlenut, and coriander stays intact.