Vegan Indonesian Tempeh Curry

Tempeh is a traditional Indonesian food made from fermented soybeans, a process that dates back centuries in the Javanese region.

Unlike tofu, tempeh retains the whole bean, providing a denser texture and a more robust, nutty flavour profile that is highly prized in Indonesian cuisine.

The art of creating a curry paste, or bumbu, is central to Indonesian cooking. These pastes typically combine aromatics like lemongrass, ginger, and galangal with pungent elements like garlic and shallots, which are then sautéed to release their essential oils. The addition of coconut milk reflects the abundance of coconut palms across the archipelago, creating a luxurious sauce that balances the heat of chillies.

Historically, tempeh served as an affordable and accessible protein source for the general population. Over time, it has evolved from a humble staple to a globally recognised superfood. Modern interpretations, such as this vegan curry, maintain the traditional fermentation benefits while incorporating a variety of fresh vegetables to enhance the nutritional profile.

Today, tempeh curry is enjoyed both as a main course and a side dish in households across Indonesia. It represents the intersection of indigenous fermentation techniques and the historical influence of Indian and Arab spice trades, which introduced cumin and coriander to the region, forever shaping the Indonesian palate. ■

See the full recipe for Vegan Indonesian Tempeh Curry