{Ramadan Special} - Guest Post: Vegan Tempeh and Jackfruit Curry by Arfi of HomemadeS Recipe

Ingredients

• Vegan Tempeh and Jackfruit Curry
• 1 bar of tempeh, thickly sliced
• 565 grams young jackfruits in brine, drained and washed
• 5 large red chilies
• 2 red bird chilies
• 5 large shallots (I have never found small ones in NZ), peeled, chopped
• 3 cloves garlic, peeled, chopped
• 1 tbs Nutritional Yeast
• 1 ¼ cm turmeric root, toasted over fire until scorched, peeled
• 2 cm ginger, bruised
• 2 cm galangal, bruised
• 1 fresh lemongrass, white part only, bruised
• 2 kaffir lime leaves, shredded
• ½ tsp tamarind paste
• ¼ tsp ground white pepper
• 4 candlenuts, toasted until crisp
• 250 ml Kara coconut cream
• 250 ml water
• salt and sugar to season
• oil to cook
View Full Recipe at Kitchen Flavors