Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 400 grams of tempeh, cut into 1-inch cubes, with 0.5 teaspoon of turmeric powder and 0.5 teaspoon of salt for 15 minutes.

2. 2

   In a medium pot, combine the marinated tempeh with 200 ml of thin coconut milk, 100 ml of water, 1 tablespoon of goraka paste, 10-12 curry leaves, one 2-inch piece of rampe, 2 slit green chilies, 1 sliced red onion, 4 minced garlic cloves, and 1 teaspoon of grated fresh ginger.

3. 3

   Add 1 tablespoon of roasted Sri Lankan curry powder and 1 teaspoon of freshly crushed black peppercorns to the pot.

4. 4

   Bring the mixture to a gentle boil over medium heat, then reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally, until the tempeh has absorbed some of the flavors and the liquid has slightly reduced.

5. 5

   Uncover the pot, add 100 ml of thick coconut milk, and continue to simmer gently for another 10 minutes uncovered, allowing the sauce to thicken slightly.

6. 6

   Taste and adjust seasoning with an additional 0.25 teaspoon of salt if needed.

7. 7

   Serve the Sri Lankan Tempeh Ambul Thiyal warm with steamed rice.