Butter Tempeh Curry with Rice

Prepare the ingredients. Prepare your ingredients; today's dish will be made from these ingredients 🍳✨

Cook the rice. Cook the rice in twice the amount of salted water, covered, for about 15 minutes - bring to a boil, then reduce the heat to low and let it finish cooking until the water is absorbed.

Dice the onion. Dice the onion into small cubes.

Chop the garlic. Finely chop the garlic into small pieces.

Cut the tempeh. Cut the tempeh into slices or larger cubes.

Saute the onion and garlic. Heat the oil in a pan over medium heat, add the onion and garlic, season with salt and pepper, and saute for about 3 minutes until softened and lightly golden.

Add the curry and puree. Add the curry spices and tomato paste and briefly saute over medium heat for about 1 minute to release the aromas.

Cook the sauce. Pour in the cream and cook over low heat for about 3-4 minutes until the sauce thickens.

Fry the tempeh. In another pan, fry the tempeh over medium heat until golden brown on both sides, about 2 minutes per side.

Finish the sauce. Add the fried tempeh and a piece of butter to the sauce and briefly simmer over low heat for about 1 minute to let the flavors meld.

Serve. Serve with rice 🍽️✨