Rendang Tempeh and Potato (Rendang Tempe dan Kentang)
Crisp-edged tempeh and soft potatoes simmered in rendang sauce, a hearty vegan curry that soaks up all the flavour.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large non stick pan over a medium high heat. Fry the tempeh cubes for 6 to 8 minutes, turning, until golden on most sides. Lift out and set aside.
7 min - 2
In the same pan, fry your ready made rendang paste (see the base recipe) for 2 minutes, stirring.
- 3
Add the potatoes, coconut milk, water, lime leaves and tamarind. Bring to the boil, then simmer gently, partly covered, for 20 minutes until the potatoes are nearly tender.
20 min - 4
Stir in the tempeh and green beans. Cook uncovered for 10 to 12 minutes, stirring now and then, until the sauce is thick and the beans are tender but still bright.
11 min - 5
Taste and add a pinch of salt if needed. Remove the lime leaves and serve with lime wedges to squeeze over.
Tips
- Fry the tempeh before it goes into the sauce. This gives it a crisp edge and a nutty flavour, and it holds its shape better.
- Choose waxy potatoes such as Charlotte or Maris Peer. Floury ones break up in the sauce.
- Tempeh is fermented soya, and some brands contain grains. Check the label if you need it gluten free.
Storing and freezing
Keeps 3 days in the fridge in a covered container once cooled within 2 hours. Freeze for up to 2 months, though the potatoes soften slightly. Reheat until steaming hot all the way through.
Questions
What can I use instead of tempeh?
Firm tofu pressed and cubed works well, or a 400 g tin of drained chickpeas stirred in with the beans. Fry tofu the same way until golden before adding it to the sauce.
Is this rendang filling enough without meat?
Yes. Tempeh is dense and high in protein, and the potatoes and rice make it a full meal. Serve with steamed rice and a cucumber salad for freshness.
Can I make it ahead?
Yes. It tastes better after a night in the fridge as the flavours settle. Reheat gently with a splash of water, as the sauce thickens when cold.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.