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Sambal Tumpang (Tempeh Curry)

Another Indonesian favourite. This creamy curry is a real crowd-pleaser, so be sure to try it out at your next dinner party. An ideal dish to make with our Organic Tempeh.

Recipe by Indonesia Eats

20 min


200g Organic Tempeh

1 cm galangal, bruised

2 Indonesian bay (salam) leaves

200 ml coconut milk

1 cup (250 mL) water

45 g peeled shallots

5g peeled garlics

1 cm peeled kencur/kaempeferia galangal

6 kaffir lime leaves, chopped

1 tsp toasted coriander seed

1 candlenut

3 red cayenne peppers

1 bird eye chilli

Sea salt


Pound or chop tempeh with a pestle or a chopper.

In a pot, add pounded tempeh, ground spices, salam leaves, galangal and water.

Cook until boiled.

Then turn the heat to low and simmer for 5 -10 more minutes or until the spices absorb.

Add coconut milk, stir occasionally and bring to re-boil.

Remove from the heat. Serve with pecel and warm cooked rice.

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