Tempeh Cabbage Curry
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Tempeh & Cabbage Curry Recipe
This is a meatless recipe. If you eat meat, you can add dried shrimps and fish sauce for flavouring the curry – reference this recipe for the non-vegetarian version.
- 250g tempeh cut to uniform bite-sized sections, use raw or deep fried
- 30-35g vegetable curry powder
- 3 sprigs curry leaf optional
- 1 tbsp cooking oil
- 1 litre water
- 500g round cabbage (高丽菜) cored, leaves coarsely cut to smaller, uniform pieces
- 8 french beans (or 4 long beans) ends trimmed; cut to short sections
- 50g “tau pok” (beancurd puffs) cut to smaller pieces
- 300 ml coconut milk
- 2 finger-length red chilli sliced diagonally into small sections
- 5 dried chilli soaked to soften, drained & snipped to smaller sections
- 3 garlic cloves peeled
- 7 shallots peeled
- 1 tbsp vegetable or olive oil
- 1 tsp light soy sauce
- 1/2 tbsp Maggi seasoning sauce may substitute with an extra pinch of salt
- 2 tbsp mushroom seasoning powder
- 1/2 tsp salt
- pinch of cayenne pepper for extra heat; only if needed
- Blend spices. Place spices (A) in a food chopper or food processor. Blend until smooth. Alternatively, pound them using a mortar & pestle.
- Fry spices. Place blended spices, curry powder and curry leaf sprigs in a large wokpan with 1 tbsp oil. Fry briefly until fragrant.
- Add vegetables & simmer. Add water and bring to a boil. Add cabbage and simmer briefly until they start to wilt (and reduce in volume). Then add tempeh, french or long beans, bean curd puffs & red chilli. Cover the wok and simmer for about 10 minutes, or until the cabbage reached desired softness. Add more water during simmering (only if needed). Season the curry to taste with (B). Lower heat and add coconut milk, stirring to warm through the curry before serving.