Indonesian•healthy

Gulai Tempeh (Tempeh Stew)

Gulai Tempeh (Tempeh Stew)- Pieces of tempeh are cooked in aromatic spices, herbs, and coconut milk. Vegan and gluten-free friendly recipe

Ingredients

Quantities are shown as originally provided.

8 oz tempeh (cut into 1-inch cubes)
8 oz green beans / long beans (cut into 3-4 inch length and blanch in boiling water briefly)
2 cups chicken broth
2 cups coconut milk
2 Tbsp coconut sugar
1 tsp Salt (to taste)
1 Tbsp cooking oil
7 Fresno red peppers (optional, see notes)
3 Thai red chili (optional, see notes)
4 shallots (peeled)
4 cloves garlic (peeled)
1 inch fresh ginger root
3-4 red chilis- optional
1 tsp turmeric powder
1 tsp galangal powder
1/4 tsp ground cardamom
1 tsp coriander powder
4 cloves
4 Kaffir lime leaves (tear edges to release flavor. Omit if cannot find)
6 Bay leaves
1 stalk lemongrass (remove woody end on top, bruised with heavy object)
Fried shallots crisp (bawang goreng)

1
Place the ingredients for ground spices into a food processor and grind into a paste. Set aside
2
Preheat medium to large pot with cooking oil. When hot enough, add in the ground spices and other spices and saute for about 5 minutes until really fragrant
3
Add fresh herbs and the chicken broth and bring to a gentle simmer. Add green beans and cook for about 5 minutes until soft, but not mushy. Add tempeh and coconut milk and bring to a gentle simmer (do not boil) for another 2 minutes.
4
Season with coconut sugar and salt to your taste. Garnish with fried shallots crisp and serve as part of a multi-course meal with rice