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Peanut Curry with Coconut Milk and Tempeh

2 SERVINGS
Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

  • 200 g tempeh
  • 1 tablespoon peanut oil (or other vegetable oil)
  • 1 small onion
  • 2 cloves garlic
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red vegan curry paste
  • 2 tablespoons peanut butter
  • 250 ml coconut milk
  • 100 ml vegetable broth
  • 100 g spinach or green beans
  • 1 teaspoon lime juice
  • salt to taste
  • 120 g basmati or jasmine rice

METHOD

  • 1
    Cook the rice according to package instructions. Cut the tempeh into smaller cubes, finely chop the onion, finely dice the garlic, and grate the ginger. Heat oil in a pan, add the onion, and sauté for about 2 minutes until softened. Then add the garlic and ginger and sauté briefly, for about 30 seconds. Stir in the curry paste and peanut butter and sauté for a while until fragrant. Pour in the coconut milk and vegetable broth, mix everything, and let it simmer gently.
  • 2
    Add the tempeh and cook for about 10 minutes until the sauce thickens. Finally, add the spinach or green beans and lime juice and cook for another 2 minutes. Taste and season with salt as needed. Serve over steamed rice.

INGREDIENTS