Tiba Tempeh Rendang Curry

A spin on a beautiful Indonesian dish traditionally made with tempeh. Firstly, create your own authentic and flavoursome paste with an aromatic mix of herbs and spices. Combine into an aromatic broth of coconut milk and lemongrass. Finally, add into the mix some of Tiba Tempeh’s Traditional Block, cut into bite-size chunks, or even crumbled for an extra smooth texture. Serve with rice and toasted almonds, and voila. Perfection.

For more ideas on how to incorporate tempeh into your mid-week meal rotation, take a look at the rest of our recipe archiveĀ here.



Cooking time

10-15 mins


For the rendang paste:

  • 2 yellow onions, finely chopped
  • 4 large garlic cloves, chopped
  • thumb-size piece of ginger, finely chopped
  • 2 large red chillies, de-seeded
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 Tbsp coconut oil


For the remaining recipe:

  • 1 Tbsp coconut oil
  • Tiba Tempeh Block 200g, cut into bite-size chunks
  • 1 can coconut milk
  • 3 Tbsp desiccated coconut
  • 2 Tbsp lemongrass paste
  • Rice, toasted almonds & fresh coriander to serve


  1. To create the rendang paste, cook and soften the onion,garlic and ginger with the coconut oil in a frying pan, then use a food processor to blend into a paste alongside the rest of the ingredients.
  2. Heat 1 Tbsp coconut oil in a non-stick pan, and fry the bite-size tempeh chunks first. Then, add the rendang paste to the pan & cook until it becomes fragrant.
  3. Pour in the coconut milk and stir to combine. Season with salt & stir in the lemongrass paste and desiccated coconut. Simmer for 5-10 minutes, then remove from the heat and serve with rice & fresh coriander.

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