Peanut Curry with Coconut Milk and Tempeh
30 min
Under an hour
Rohlík Chef
Preparation method
Ingredients overview
- 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
1
Cook rice according to package directions. Cut tempeh into smaller cubes, finely chop the onion, finely chop the garlic, and grate the ginger. Heat oil in a pan, add onion and sauté for about 2 minutes until softened. Then add garlic and ginger and briefly fry, for about 30 seconds. Stir in curry paste and peanut butter and sauté for a while until fragrant. Pour in coconut milk and vegetable broth, mix everything, and let it gently simmer.
2
Add tempeh and cook for about 10 minutes until the sauce thickens. Finally, add 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
Price per portion:CZK 136.78
INGREDIENTS
Nutritional values
Energy value
2426.72 kJ580 kCalWe Also Recommend
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25 min
Under an hour
