Tempe and Vegetables
in Creamy Coconut Gravy

(with Brahim’s Creamy Coconut Sauce)

Tempe and Vegetables in Creamy Coconut Gravy

(with Brahim’s Creamy Coconut Sauce)
Serves 4

1/2 cup oil
100g tempe, cut into thick slices
1 packet Brahim’s Creamy Coconut Sauce
2 cups waters
1 cup pumpkin, cut into chunks
1/2 cup french beans, cut into 3cm lengths
6 okra (ladies fingers), cut into 3cm lengths
6 cabbage leaves, thickly sliced
1 small handful glass noodles, soaked in warm water for 10 minutes

Heat the oil in a frying pan or wok and fry the tempe slices until golden brown on all sides.  Drain on absorbent paper.

Combine the Brahim’s Creamy Coconut Sauce wand the water in a roomy pan.  Put on medium heat and drop in the pumpkin chunks, cooking until pumpkin is tender.  Add the french beans, okra, cabbage and glass noodles and simmer until vegetables are cooked but still slightly crunchy to the bite.

Lastly, add the fried tempe.  Taste and adjust seasonings if necessary and take the pan off the heat.  Serve with rice.

Brahim’s Recipe: #24 Tempe and Vegetables in Creamy Coconut Gravy
Brahim’s Recipe: #24 Tempe and Vegetables in Creamy Coconut Gravy