In Sumatra, this dish is often made with vegetables like squash, eggplant, green beans, tomato, or chayote. Use the seasonal vegetables of your choice.
- 2 shallots, minced fine
- 3 cloves garlic, minced
- 3 Tbsp coconut oil or vegetable oil
- 1½ tsp Sumatra curry, ground
- 1 (250g) package tempeh
- 2 tsp salt
- 2 cup coconut milk
- 3 cups vegetables in season
- Basil for garnish (optional)
Put the shallots, garlic, and oil in a large pot. Turn heat on medium and cook for two minutes.
Cut the tempeh into ½ inch cubes and add to the pot with the spices and salt. Satuée for 5 minutes.
Add the coconut milk and vegetables. Simmer until the vegetables are cooked to your taste.
Garnish with basil and serve.