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indonesian tempeh curry recipe

Tempeh Curry From Scratch

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.
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Course: Main Course
Cuisine: Asian
Keyword: Curry, Vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
Food Processor
Skillet

Ingredients

For the Spice Paste:

  • 45 g shallots
  • 5 g 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:

  • 200 g 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

  • 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.
  • 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.
  • In the same pan, fry the prepared curry paste over medium heat until fragrant, about 3-4 minutes.
  • Add fried tempeh, cubed potatoes, kaffir lime leaves, crushed lemongrass, and bay leaves to the pan.
  • Pour in coconut cream and add enough water to cover ingredients. Season with salt.
  • Simmer for 10-15 minutes until potatoes are tender and sauce has thickened to desired consistency.
  • 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

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 14g | Fat: 20g | Saturated Fat: 14g | Sodium: 380mg | Potassium: 485mg | Fiber: 6g | Sugar: 4g