Sayur lemak

Sayur lemak

Tags

Malaysian

Cook

Ingredients

  • 600g eggplant, 2½cm wedges
  • 400g tempeh, 2½cm cubes
  • 2 shallots, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 4 kaffir lime leaves, deveined
  • 2 lemongrass stalks, roughly chopped
  • 1 tsp turmeric
  • 3 tbsp sambal oelek
  • 1 tbsp muscovado sugar
  • 400ml tin coconut milk
  • 200g baby spinach
  • Steamed jasmine rice

Steps

  1. Heat the oven to 180°C, and line two baking trays with baking paper.
  2. Put the eggplant wedges in a bowl, add two tablespoons of oil and a quarter-teaspoon of salt, and toss well with your hands to coat.
  3. Tip out on to one of the baking trays and spread out the pieces so they’re not on top of each other.
  4. Put the pieces of tempeh in the same bowl, pour over a tablespoon of oil and sprinkle with a quarter-teaspoon of salt, then toss to coat.
  5. Tip the tempeh on to the second baking tray and spread it out. Roast both trays in the oven for 30 minutes, then remove and set aside.
  6. Meanwhile put the shallots, garlic, lime leaves, lemongrass, turmeric, sambal, sugar and two tablespoons of oil in the blender and blend until smooth.
  7. Once eggplant is cooked put the wok on medium heat. Once hot add the curry paste and cook, stirring often for five minutes.
  8. Add half a teaspoon of salt, coconut milk, 100ml of water and stir to mix. Add the eggplant and tempeh and mix again.
  9. Add the spinach and cook until wilted. Cover the wok and leave to simmer for five minutes then server over rice.