Tempeh Yellow Curry
This tempeh coconut curry is another quick go-to if you’re short on time but in need of a flavorsome and wholesome meal. The tempeh is nutty and fulling, an easy protein to keep in the fridge.
Ingredients
1 block tempeh, cut in strips (we love Tonzu) - 2 tbsp Chantal Organics Tamari Soy Sauce
- 1 tbsp rewarewa honey (we love Airborne Honey)
- 2 tbsp Chantal Organics Coconut Oil
- ½ onion, diced 1 tsp minced ginger (we love Lee Kum Kee)
- 1 tsp minced garlic (we love Lee Kum Kee)
- 1 can Chantal Organics Coconut Milk
- 1 tbsp yellow curry paste
- 1 cup vegetable stock (we love Kallo)
- ½ bag sweet stem broccoli, (we love The Fresh Grower)
- 1 orange capscium, sliced thinly
- Serve with:
- Handful of coriander (we love Superb Herb)
- 1 lime, cut in wedges microwave pouch of basmati rice (we love SunRice)
instructions
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Step 1.
Heat 1 tablespoon of oil in a wok or heavy set pan. Fry the diced onion until translucent.
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Step 2.
Add ginger and garlic and fry for another minute. Add the yellow curry paste, coconut milk and stock. Stir and bring to a boil.
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Step 3.
Add the sweet stem broccoli and capsicum and simmer for a few minutes, until the broccoli is tender. Take off the heat.
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Step 4.
Heat the other tablespoon of oil in a non-stick frying pan and fry tempeh until golden. Add the honey and soy sauce and fry for a further minute.
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Step 5.
Heat the rice as per instructions.
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Step 6.
Serve bowls of the coconut curry with tempeh and hot rice. Garnish with fresh coriander and lime wedges.
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Chantal Organics Products used
