Ingredients with Measurements:
- 2 cups of white rice
- 1 cup of coconut milk
- 1 cup of water
- 1 cup of green beans, cut into 1-inch pieces
- 1 cup of carrots, sliced
- 1 cup of cabbage, chopped
- 1 cup of spinach, chopped
- 1 cup of tempeh, cut into small pieces
- 1 cup of tofu, cut into small pieces
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice and cook it in the rice cooker with coconut milk and water.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the garlic, onion, and red chilies. Cook until fragrant.
4. Add the tempeh and tofu. Cook until golden brown.
5. Add the green beans, carrots, cabbage, and spinach. Cook until the vegetables are tender.
6. Add the turmeric powder, coriander powder, cumin powder, and salt. Mix well.
7. Pour in 1 cup of water and bring it to a boil.
8. Reduce the heat and let it simmer for 10 minutes.
9. Serve the vegetable curry with the rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 65g
Protein: 15g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe.
- You can use chicken or beef instead of tempeh and tofu.
Variations:
- You can add coconut sugar or palm sugar for a sweeter taste.
- You can add lemongrass or kaffir lime leaves for a more fragrant curry.
Tips and tricks:
- Use fresh vegetables for the best taste.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the amount of chili according to your preference.
Storage instructions:
Store the leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and rice in the microwave or on the stove.
Presentation ideas:
Serve the curry and rice in separate bowls. Garnish with sliced red chilies and fresh coriander leaves.
Garnishes:
Sliced red chilies and fresh coriander leaves.
Pairings:
This dish goes well with fried chicken or beef rendang.
Suggested side dishes:
You can serve this dish with acar (pickled vegetables) or sambal (spicy sauce).
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for a few more minutes.
Food safety advice:
Make sure to cook the vegetables and tempeh/tofu thoroughly to avoid food poisoning.
Food history:
Nasi Kapau is a traditional dish from West Sumatra, Indonesia. It is known for its rich flavors and variety of dishes served with rice.
Flavor profiles:
This dish has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve this dish with a side of sambal and acar.
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Region: Indonesian