Thai Red Tempeh Curry
Who doesn't love a good curry? Our plant-based Thai Red Tempeh Curry is full of flavour and, thanks to tempeh, packed with protein. What's more, this crowd-pleaser is easy to make so there is no need to be a chef to perfect this dish.
Recipe by Better Nature
45 min
Serves:
4
ingredients
- 2 x 200g of our Organic Tempeh, sliced into thick chunks
- 1 tablespoon of olive or coconut oil
- 100g mushrooms, sliced in half
- 4 fresh red chillies, sliced in half
- 4 dried bay leaves
- 100g green beans
- 100g baby corn
- 100g fresh spinach
- 180g vegan Thai Red Curry paste (if you want to make this yourself you can find a recipe here)
- 2 x 400g cans of coconut milk
- 400g basmati rice
- 80g fresh coriander, finely chopped
instructions
- Heat the oil in a large pan over medium-high heat. Add the tempeh and cook for 5 minutes on either side until browned.
- Add the mushrooms, chillies and bay leaves and cook for 3 minutes until the mushrooms are soft.
- Add the green beans, baby corn and fresh spinach and cook for another 3 minutes.
- Add the curry paste and coconut milk and mix together until they form a smooth consistency.
- Bring the sauce to the boil and then simmer for 15 minutes until the vegetables are cooked.
- Cook the rice according to the instructions on the packet.
- Serve the rice and curry and garnish with fresh coriander.
instructions
- Heat the oil in a large pan over medium-high heat. Add the tempeh and cook for 5 minutes on either side until browned.
- Add the mushrooms, chillies and bay leaves and cook for 3 minutes until the mushrooms are soft.
- Add the green beans, baby corn and fresh spinach and cook for another 3 minutes.
- Add the curry paste and coconut milk and mix together until they form a smooth consistency.
- Bring the sauce to the boil and then simmer for 15 minutes until the vegetables are cooked.
- Cook the rice according to the instructions on the packet.
- Serve the rice and curry and garnish with fresh coriander.
make it with
Organic Tempeh
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