Name: Indonesian Tempeh Satay
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 10 ml rapeseed oil (2 tsp); 150 g tempeh (sliced); ½ onion (chopped); 2 clove garlic (crushed); ½ red chilli (chopped, seeds removed if you don't like it too spicy); 3 g fresh ginger (peeled & finely chopped); 1 sweet potato (medium-sized, cubed); ½ tsp ground cumin; ½ tsp ground cinnamon; ½ tsp ground coriander; sea salt; black pepper (freshly ground); 300 ml vegetable stock; 30 g peanut butter (2 tbsp); 15 ml apple cider vinegar (1 tbsp); 15 ml maple syrup (1 tbsp); 15 ml soy sauce (1 tbsp); ½ lime (juiced); 40 g bean sprout; 3 g fresh coriander (chopped, 1 tbsp)