For the curry paste:
2 shallots – finely chopped
3 garlic cloves – finely chopped
2 red chilli – finely chopped
1 thumb size piece of ginger – minced
1 tsp of turmeric powder
1 tsp of cumin seeds
1 tsp of coriander seeds
1 tbsp of coconut oil for cooking
1 large sweet potato – peeled and sliced into large chunks
1 block of tempeh- cut into cubes
1 can of coconut milk
2 keffir lime leaves
Salt to taste
Chop the tempeh into large cubes. Add some boiling water to a pan. Add the tempeh and boil it for 15 minutes. Place all the ingredients for the curry paste into a small food processor and blitz until you have a fairly smooth paste.
Add the coconut oil to a large pan, once hot add in the curry paste. Cook for 4-5 minutes and keep stirring to prevent from burning. Add in the chopped sweet potato and tempeh. Pour over the coconut milk and mix everything together. Add in the keffir lime leaves. Put the lid on and cook for 25 minutes until the potatoes are soft but not too mushy. Serve while still warm with some rice and chopped coriander.