Indonesian Tempeh Curry with Okra and Coconut Milk
A fragrant plant-based stew where protein-rich tempeh absorbs sweet spices, complemented by the unique texture of okra.
EasyPrep 15 minCook 15 min2 servings
Nutrition facts
Per serving289Calories
19gProtein
13gCarbs
15gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Tempeh, raw200 g
- Okra, raw150 g
- Coconut milk100 ml
- Yellow curry paste1 tsp
Steps
- 1
Dice the tempeh and wash the okras, removing only the stem end.
- 2
Dilute the curry paste in a pan with a splash of water, then stir in the coconut milk.
- 3
Add the diced tempeh and the okras, either whole or cut in half.
- 4
Simmer gently, covered, for 12 to 15 minutes until the okras are perfectly tender.
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