Indonesian Tempeh Stew

300gr block of tasty tempeh, cubed

2 tbl olive oil

1 onion, finely chopped

3 cloves garlic, crushed

1 chili, minced (or chili powder/paste to taste)

1 tsp fresh ginger, finely grated

1 sweet potato, cubed

1 cup water

1 400gr can crushed tomatoes

1 tbl soy sauce

1 cup light coconut milk

salt and pepper to taste

2 tbl finely chopped coriander leaves (optional)

1 tsp finely grated lime or lemon rind (optional)

• Brown the tempeh cubes in 1 tbl olive oil (about 5 min), set aside
• Saute onion, garlic, chili and ginger (about 5 min)
• Add sweet potato, water, tomatoes and soy sauce. Cover and simmer until soft
• Add coconut milk, salt and pepper. Simmer uncovered until sauce thickens (about 10 min)
• At the same time, start cooking rice.
• Stir coriander leaves and grated rind into stew just before serving.
• Serve stew on rice.

Note: tempeh is very high in protein. It is available in many supermarkets but is cheaper in Asian shops.