Indonesian Curried Tempeh

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Inspired by my (delicious) travels in Indonesia

• 8oz Package Tempeh, either cubed or cut intp strips
• 2 T Olive oil
• 2 T tamari
• 2 Bell peppers, any color, sliced
• 1 Onion, chopped
• 1 Sweet potato (or garnet yam), cubed
• 1 Shallot (or garlic clove), chopped
• 1 Can organic coconut milk
• 1/2 Cup, fresh basil, chopped
• 1 T curry powder
• Cooked Rice or Quinoa

pic-amy-2-682x1024Heat oil in a large sauté pan and sauté tempeh in the tamari until browned.  In a separate sauté pan, sauté the peppers, onions, sweet potato and shallot or chopped garlic clove for 10 min or until the veggies are tender and slightly browned.
Add the veggies into the large skillet and add the coconut milk, basil and curry, cook for approx. 10 min. Serve over rice or quinoa.




  1. Wonderful blog! I found it while browsing on Yahoo News. Do you have any tips on how to get listed in Yahoo News? I’ve been trying for a while but I never seem to get there! Thank you

  2. Wow that was strange. I just wrote an incredibly long comment but after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again. Regardless, just wanted to say wonderful blog!

      1. You can use the spicy hot V8 if you like it extra spicy. I’ve used it before but I find that if I buy the spicy chili sesonniag (because you can usually get either mild or spicy packets) it is hot enough for me. I usually buy the large 48oz. bottle (you caught me, I was too lazy to look it up when I posted this recipe). If I can find the individual cans (12 oz.) for sale I will just buy two of those so I have no left overs. I buy the bags of frozen corn. It doesn’t matter what size you buy because you can keep the rest frozen. I usually use 1-1.5 cups in the chili. The chili is also quite fantastic without corn!

  3. In line 1 of the directions, it states to heat the oil in a large saute pan and saute the tempeh in the tamari. Shouldn’t this say to brown the tempeh in the oil?


  4. First time making/eating tempeh. This recipe was fantastic and was perfect for the anti-inflammatory diet I am on now.

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