timer icon
10 • minutes
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2 • people
difficulty icon
Easy

Tempeh Yellow Curry

5/5 (2)

Ingredients

  • tick​1 block tempeh, cut in strips (we love Tonzu)
  • tick 2 tbsp Chantal Organics Tamari Soy Sauce
  • tick 1 tbsp rewarewa honey (we love Airborne Honey)
  • tick 2 tbsp Chantal Organics Coconut Oil
  • tick ½ onion, diced 1 tsp minced ginger (we love Lee Kum Kee)
  • tick 1 tsp minced garlic (we love Lee Kum Kee)
  • tick 1 can Chantal Organics Coconut Milk
  • tick 1 tbsp yellow curry paste
  • tick 1 cup vegetable stock (we love Kallo)
  • tick ½ bag sweet stem broccoli, (we love The Fresh Grower)
  • tick 1 orange capscium, sliced thinly
  • Serve with:
  • tick Handful of coriander (we love Superb Herb)
  • tick 1 lime, cut in wedges microwave pouch of basmati rice (we love SunRice)

instructions

  • Step 1.

    Heat 1 tablespoon of oil in a wok or heavy set pan. Fry the diced onion until translucent.

  • 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.

  • Step 3.

    Add the sweet stem broccoli and capsicum and simmer for a few minutes, until the broccoli is tender. Take off the heat.

  • 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.

  • Step 5.

    Heat the rice as per instructions.

  • Step 6.

    Serve bowls of the coconut curry with tempeh and hot rice. Garnish with fresh coriander and lime wedges.

Chantal Organics Products used

plow-left
Coconut Milk
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Tamari Soy Sauce
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Coconut Oil Deodorised/Neutral

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5/5 (2)


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