Curry, Carrot Cream, Coconut Milk And Pickled Tempe, A Very Complete Vegetarian Recipe
2021-02-20 | by CusiGO
Tempeh is a kind of good food, which can incorporate plant protein into the diet. It is a fermented product made of soybean, which is rich in protein, and also provides healthy fat, vitamins, minerals and fiber. In addition, its advantages as a probiotic food, you know, it’s good for the intestinal microbiota. Considering its sensory quality, it can play a very important role in cooking and can be easily integrated into various dishes. One of our favorite dishes may be this curry, carrot cream and coconut milk, as well as Tempe pickled with tamari sauce and sesame oil.
With this cream, you can have a very complete and ideal vegan recipe any day of the week. It’s worth noting that the fans of curry and this cooking style will like it, and it’s easy to convince them that vegan and Vegan Cooking, without animal protein, can be the most abundant. So pay attention to our recipes for curry, carrot, butter, coconut juice and pickled Tempe, taste and share, and you’ll tell us what you think.
Marinate Tempe the night before or a few hours before cooking. Remove from the container, cut into small pieces and place in a bowl. Add tamari sauce, sesame oil and rice vinegar. The amount of tamari sauce may vary depending on the container in which the Tempe pickling solution is prepared, but it must be basically covered. Otherwise, you need to move from time to time so that every piece of bread in the fermented soybean preparation will taste.
To start preparing curry carrot cream and coconut milk, peel the carrots and cut them into small pieces. The thicker the carrots, cut them in half lengthwise. Peel the leeks and cut them into small pieces, or, if you like, in circles.
In a pan, heat with some extra virgin olive or coconut oil. Peel and chop coriander seeds, black pepper and ginger. Add carrots and leeks. Grill over medium heat. When the vegetables are done, add the kafillima leaves and curry sauce. Rotate a few times. Add coconut milk and broth.
Season with salt and stir with a wooden spoon or spatula until all ingredients blend together. When it boils, lower the heat until the carrots are soft. And take it out of the fire.
Put the prepared product into a blender or processor cup and crush it until it becomes even cream. Put it back in the pan and turn it off.
Add extra virgin olive oil to a pan and fry Tempe, which was previously drained from the marinade. You can glaze it with some marinade. When it’s a bit golden and crisp, take it out of the fire.
Place the curry carrot cream on a deep plate, separate the pickled Tempe dice from the basil leaves and onion, and add a few drops of extra virgin olive or sesame oil if you like. Enjoy yourself!
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