Bali bowl with tempeh, peanuts and tomato sambal

Instructions

1. 01

   Starting with one chilli, put all ingredients into a blender (or mortar and pestle) and process until reasonably smooth. Taste and add more chillies until the sambal is at your desired level of spiciness. Adjust seasoning to taste, with more salt or sugar.

2. 02

   Cook rice according to packet directions (usually takes about 30 minutes for red or brown rice).

3. 03

   While your rice is cooking, prepare your salad.

4. 04

   Bring water to a boil in a small saucepan. Blanch green beans for three minutes, then remove to a colander/sieve and run under cold water to cool immediately.

5. 05

   Put shredded red cabbage, carrot and beans into a mixing bowl. Pour over lime juice and sesame oil and toss to coat.

6. 06

   About five minutes before you're ready to serve, heat coconut oil over a medium-high heat in a large frypan (skillet).

7. 07

   Add tempeh to the pan and fry until golden brown.

8. 08

   Add peanuts to the pan and fry for another 1-2 minutes or until golden (but not burned).

9. 09

   Add a good splash of tomato sambal - around 1/3 of a cup and continue frying. The liquid will quickly cook away and coat the tempeh and peanuts.

10. 10

    Serve Bali bowls with a portion of red rice and salad, top with the hot tempeh and peanuts, a handful of fresh herbs, and extra tomato sambal on the side.