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TEMPEH IN CURRY

Tempeh curry with coconut milk

A fragrant and filling dish with an exotic touch that combines the flavors of India and the healthy foundation of a plant-based diet. Tempeh – a fermented soy product full of protein and fiber – is fried until golden brown in this recipe and drizzled with a delicate coconut sauce with curry spices. Together with colorful vegetables, it creates a rich, nutritious and naturally gluten-free dish.

The curry is flavoured with ginger, garlic and lime juice, which enhance the flavour and aid digestion. It is suitable not only for vegans and vegetarians, but also for anyone looking for a light and healthy meal without compromising on flavour. It is served with rice, which perfectly balances the strong sauce.

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INSTRUCTIONS

  • 1.Cut the tempeh into cubes and fry briefly in oil until golden brown. Set aside.
  • 2.In the same pan, fry the onion until translucent. Add the garlic, ginger and curry paste or spices. Sauté for about 1 minute, until fragrant.
  • 3.Add chopped carrots and zucchini and sauté briefly.
  • 4.Pour in the coconut milk, stir and let it bubble gently for about 10 minutes.
  • 5.Return the tempeh to the pan, add the peas and cook for another 5 minutes, until the vegetables are tender and the flavors have melded. Season with salt, pepper and lime juice if desired.
  • 6.Serve with boiled rice, garnished with fresh herbs.

INGREDIENTS

  • 200 g tempeh
  • 1 tablespoon oil (coconut, sunflower or olive)
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon grated ginger (or dried)
  • 1 tablespoon curry paste or 1–2 teaspoons curry powder
  • 1 can of coconut milk (approx. 400 ml)
  • 1 carrot, cut into rounds
  • 1 zucchini, diced
  • 1 cup fresh or frozen peas
  • salt, pepper to taste
  • boiled rice or jasmine rice as a side dish

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