Balinese Cauliflower and Tempeh Rendang Curry

Serves 4
50 minutes
Dinner
Indonesian

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

Toss the cauliflower florets and tempeh in a little coconut oil, season with salt, and roast at 200°C for 15 minutes until slightly golden. This adds a delicious nuttiness and texture.
Heat coconut oil in a large pan over medium heat. Add the onion, garlic, ginger, and chilli, cooking until fragrant and softened.
Stir in the lemongrass, turmeric, coriander, cumin, and miso paste (if using), cooking for another minute to release their aromas.
Add the roasted cauliflower and tempeh to the pan. Pour in the soy sauce, tamarind paste, coconut milk, and vegetable stock. Stir in the coconut sugar and add the cinnamon stick or star anise for extra warmth.
Let the curry simmer for 20-25 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.
Squeeze in the lime juice, then taste and adjust seasoning if needed. Remove the cinnamon stick or star anise before serving.
Serve hot with steamed rice or flatbreads, topped with fresh coriander, toasted coconut flakes, or crushed peanuts for added crunch.

BIFF, BOSH, NOSH!

Balinese Cauliflower and Tempeh Rendang Curry

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