Indonesian Sambal Goreng(Curry) with Tempeh

I got this nice tempeh package few weeks back and was thinking every weekend to make something out of it and didn't get a chance but one weekend I just take it out and make this curry. It was so flavorful that you just need a white rice with this. Its not that hard to cook and all the ingredients are there in your pantry if you are a foodie. First you have to make Sambal which is spicy sauce and then mix the vegetables along with tempeh and wait till vegetables cook, pour over steamed rice and enjoy. Sounds easy, making it was easy too. Color looks like Thai yellow or panang curry but taste so different. The traditional dish has chicken / pork or any meat items but I made it with tempeh you can use tofu or paneer too. I use more red chilies for my spicy taste but again you can adjust the spiciness as per your taste.

Ingredients :

6 oz. Tempeh, I used half of my 12 oz. package, cut in cubes

1 potato cut in cubes
10 green beans cut in small size
1 carrot cut
1/4 cup shelled Edamame (green soybeans)
1 tomato chopped
salt to taste
1 tsp or as per taste brown sugar
1/2 cup thick coconut milk
1 cup vegetable broth
1 tsp. ground coriander powder
Lime juice as per taste
1 Bayleaf
few slices of ginger
1 tsp. of oil

Ingredients for Sambal (Spice paste):

6 shallot cloves peeled
5 garlic cloves peeled
3 large dried Mexican chilies (Anaheim , california red dry chili) (soaked in  warm water for 10 minutes and then remove the seeds)
3 green Thai Chili or  1 Serrano chili , Less for less spicy, more for more spicy.

Method:

Put all the spice paste in blender and make a fine puree. If its too thick add that chili soaking water to make thin. Keep it aside.

Heat a wok, add oil in it. When its hot, add the spice paste. Stir fry for good 10 minutes , if it become dry, add that chili soaking water.
Add bay leaf and ginger in it. Then add potatoes, tomato, beans. Add broth just that much so all the vegetables are covered in it.
Let it cook till potatoes are almost done, Then add carrot, edamame, tempeh , salt, brown sugar and coriander powder.
Last add coconut milk and check for the seasoning.

Lastly add lime juice.
Served on top of steamed rice and enjoy.

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