Main Ingredients:

• 1 large or 2 medium echalion shallots (70 gr) peeled and finley chopped

• 2 teaspoons (30 gr) RASAKU turmeric paste – add more if you prefer a spicier result

• 300 ml water

• 400 ml coconut cream

• 1 teaspoon of coriander powder (optional)

• 2-3 lime leaves for extra aroma
   

• For the vegetables:

• 2 sweet potatoes, cut into chunky pieces

• 1 medium aubergine

• 2 medium zucchini

• 1 (300 gr) block of tempeh cut into bite sized pieces

• Handful of basil

• Salt and black pepper to taste

Cooking Directions

STEP 1

Put the water and half the coconut cream into a medium pan, add the RASAKU turmeric paste and season with salt. Bring to the boil and mix well to a yellow colour. It is important to season the mixture to create the right flavours for absorption by the aubergine. Add sweet potatoes, tempeh, bring to the boil and cook gently over medium heat.  

STEP 2

Add the aubergine and cook for around 12-15 minutes then add the zucchini and the rest of the coconut cream and cook for another 5 minutes or less, until the zucchini turns tender. Add small bunch of basil. Add more salt or a touch of paste to taste. Then enjoy this dish as a soup or a full meal with or without steamed rice.