Balinese Cauliflower and Tempeh Rendang Curry

Name: Balinese Cauliflower and Tempeh Rendang Curry
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 small cauliflower, cut into florets; 200g tempeh, diced; 1 onion, finely chopped; 3 garlic cloves, minced; 400ml coconut milk; 200ml vegetable stock; 1 tbsp coconut sugar or brown sugar; 1 cinnamon stick or 2 star anise pods (optional, for extra warmth); Juice of 1 lime; Handful of fresh coriander, chopped; Handful of toasted coconut flakes or crushed peanuts (optional, for garnish); 1 tbsp coconut oil; 1 thumb-sized piece of ginger, grated; 1 red chilli, finely chopped (adjust to heat preference); 1 stalk lemongrass, finely chopped; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp miso paste; 1 tbsp soy sauce; 1 tsp tamarind paste

Serves 4
50 minutes
Dinner
Indonesian

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Balinese Cauliflower and Tempeh Rendang Curry

This Tempeh Rendang Curry is just bursting with veggie flavour. This dish was inspired by my trip in 2015 to Indonesia and my love for Tempeh.

There is a richness from the coconut milk and a boldness from the various aromatic spices. The tempeh is soft and delicious and can be combined with any veggies that you like to make something a little different each time.

Quick Biff Tip : If you want to save time you can buy a Nasi Goreng paste

Ingredients

Curry ingredients

1 small cauliflower, cut into florets
200g tempeh, diced
1 onion, finely chopped
3 garlic cloves, minced
400ml coconut milk
200ml vegetable stock
1 tbsp coconut sugar or brown sugar
1 cinnamon stick or 2 star anise pods (optional, for extra warmth)
Juice of 1 lime
Handful of fresh coriander, chopped
Handful of toasted coconut flakes or crushed peanuts (optional, for garnish)
1 tbsp coconut oil

Bali Paste ingredients

1 thumb-sized piece of ginger, grated
1 red chilli, finely chopped (adjust to heat preference)
1 stalk lemongrass, finely chopped
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp miso paste
1 tbsp soy sauce
1 tsp tamarind paste

Let's Dive In!

Step 1: Roast the cauliflower & tempeh

Toss 1 small cauliflower, cut into florets, and 200g diced tempeh in a little coconut oil. Season with salt and roast at 200°C for 15 minutes until lightly golden. This adds a lovely nuttiness and texture.

Step 2: Build the Bali paste

Heat 1 tbsp coconut oil in a large pan over a medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, a thumb-sized piece of grated ginger and 1 finely chopped red chilli, and cook until soft and fragrant.

Stir in 1 stalk finely chopped lemongrass, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp miso paste. Cook for another minute to release the aromas.

Step 3: Simmer

Add the roasted cauliflower and tempeh. Pour in 1 tbsp soy sauce, 1 tsp tamarind paste, 400ml coconut milk and 200ml vegetable stock. Stir in 1 tbsp coconut or brown sugar and add 1 cinnamon stick or 2 star anise for extra warmth.

Simmer for 20–25 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.

Step 4: Finish & serve

Squeeze in the juice of 1 lime, then taste and adjust the seasoning. Remove the cinnamon stick or star anise. Serve hot with steamed rice or flatbreads, topped with a handful of fresh coriander and toasted coconut flakes or crushed peanuts.

Rendang FAQs

What is tempeh? Fermented soybeans pressed into a firm, nutty block. Firm tofu works if you can't find it.
Is this rendang vegan? Yes, every ingredient is plant-based. For gluten-free, swap the soy sauce for tamari.
Is it very spicy? One chilli gives a gentle warmth. Add more, or leave the seeds in, if you like it hot.
Short on time? Use a ready-made nasi goreng or rendang paste instead of making the Bali paste.

More curry nights: my Jamaican chickpea and sweet potato curry and chicken katsu curry.

BIFF, BOSH, NOSH!

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