Serves four. Has a cook time of around thirty minutes.
Heady Indonesian flavours + gut-healthy fermented soya.
slice one block of tempeh / one pack of spinach / peel + cube two small sweet potatoes / halve one mug of cherry tomatoes / fine slice one red onion / mince one tbsp ginger / chop two cloves of garlic / bash one stalk of lemongrass / fine chop one or two red chillies / chop quarter bunch of coriander / chop two tbsp raw, skinned, peanuts / one can of organic coconut milk / two tbsp dried coconut / one tsp turmeric / one tsp mild curry powder / one tsp sea salt / one tbsp coconut oil
+ Heat oil in a large, deep, frying pan.
+ Add tempeh and fry until turning golden.
+ Remove from the pan and set aside on kitchen towel to drain.
+ Next add onion to the oil and fry until beginning to brown.
+ Add the ginger, garlic and chilli. Fry for one or two minutes then add the turmeric and curry powder, stirring for another minute.
+ Pour in the can of coconut milk, bring to boil and then down to a simmer. Add the lemongrass stalk and salt.
+ Add the sweet potato and a splash of water, if needed. Simmer for twenty minutes or until the potato has softened.
+ Tip in the dried coconut and stir well. Check for seasoning, adding a dash of date syrup if you prefer a sweeter taste.
+ Wilt spinach into the sauce for a minute or two.
+ Stir in the fresh tomatoes, coriander and crisp tempeh, then serve.