While rendang curry is more commonly associated with Malaysian cooking nowadays, it’s said to have originated in Indonesia. This dry curry is more often than not made with beef, but I’ve come up with a vegan version using protein-rich tempeh instead. Tempeh is a traditional Indonesian soy product that’s now readily available throughout New Zealand at supermarkets and health food stores. Being fermented, it’s easier for the body to digest than other soy products and provides good amounts of protein, calcium and prebiotics. This is a rich curry, so a little goes a long way. It can easily be halved to feed fewer people. I suggest serving it with a bright crunchy salad dressed with a lime-based dressing, to cut through some of that richness.
Recipe Tag: tempeh
There are many different versions of this dish throughout Indonesia depending on where it’s made and by whom, but it’s most commonly eaten throughout Java. It also happens to be one of my favourite ways to enjoy tempeh. After frying the tempeh until crisp and golden, it’s stirred through the aromatics and sauce and cooked until lusciously sticky. Best eaten straight from the pan with a bowl of plain jasmine rice.
Makrut lime leaves are more commonly known as kaffir lime leaves. Research is inconclusive as to whether the name was originally used in a racist manner, but the word ‘kaffir’ is a derogatory name in many countries, so I’d rather use the southeast Asian name from where the limes originate. Any excess can be frozen and used straight from the freezer.
In an effort to cut down on meat, I am loving this not-quite vegetarian version of tangy larb with tempeh. Fish sauce has a distinctive taste and is key to a true larb, but the dish can still be delicious without it, by substituting soy sauce or
you will find many vegan ‘fish’ sauce recipes online.
Growing up vegetarian we were exposed to food inspired from all over the world, but especially Asia and India, two places where delicious vegetarian food goes back for centuries.