Indonesian-Style Tempeh

Ingredients

1/2 pound potatoes
2 teaspoons coriander seeds
2 tablespoons vegetable oil
1 teaspoon turmeric
1 teaspoon sea salt
1 teaspoon raw cane sugar
1 teaspoon lemon juice
2 1/2 cups water
1 cup cabbage

Preparation

1
Cube the tempeh and cut the potatoes into small pieces and set aside.
2
Grind the coriander. Grate the onion. Crush the garlic.
3
Heat the vegetable oil in a large saucepan. Add the coriander, turmeric, onion, garlic, salt, sugar, lemon juice and ginger. Stir for a minute. Add the tempeh and potatoes, and stir for another minute or two. Add the water, bring to a boil, lower the heat, cover and simmer for about 10 minutes.
4
Shred the cabbage. Grate or finely chop the creamed coconut. Add these ingredients to the saucepan. Cover and cook for a further 5-10 minutes until the potatoes are thoroughly cooked. Serve over brown rice.

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About

From "Easy Vegan Cooking" by Leah Leneman.

Yield:

4.0

Added:

Thursday, December 10, 2009 - 5:51pm

Creator:

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