Curry Tempeh
Ingredients:
1/4 onion
Carrot half
2 potatoes
Tempeh half pack
Seasoning:
Sunflower oil
Curry powder 10ml
3 packs of Japanese curry paste
Water
Preparation:
1. Cut carrots and potatoes into pieces for later use.
2. Raise the frying pan, add onions and sauté slowly until caramelized, set aside.
3. Raise the frying pan, fry the tempeh until the surface is slightly yellow and hard, add curry powder and saute until fragrant.
4. Add curry sauce bag, water, onion, diced potato, carrot, boil over high heat.
5. Reduce the heat and cook until the tempeh is full of the sauce and all vegetable ingredients are soft.
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