Sometimes only a comforting bowl of food will do and my Tempeh Thai Green Curry is a hug in a bowl.
Packed with nutrient dense vegetables, protein rich tempeh and a wonderful aromatic and slightly spicy sauce, it’s the perfect weekend food.
You can of course make this a little less spicy and will taste just as amazing.
Tempeh Thai Green Curry
Green Curry Paste
1 small onion
2 garlic cloves
thumb-size piece of ginger
2 stalks of lemongrass, soft inner part chopped roughly
4 green chillies
1 tsp ground coriander
½ tsp ground cumin
coriander stalks from a big bunch of coriander (use the leaves to serve)
1 small onion
1 thumb size ginger
4 fresh Kaffir lime leaves
Approx 200ml veggie stock (or water)
1 tbsp tamari
1/2 lime juice
2 tsp maple syrup
200ml coconut milk
1 pack Plant Power Curry Tempeh
Green vegetables such as broccoli, asparagus, kale and spinach.
1 sweet potato
1/2 small aubergine
In a food processor, add all the paste ingredients until blitz until combined.
Steam the broccoli and asparagus and set aside. Cut the sweet potato and aubergine into small pieces and roast in the oven along with the tempeh until nicely cooked
Heat some olive oil on a low heat.
Add the chopped small onion and ginger and cook until softened.
Add the curry paste to the onion and fry it off gently, for 10 minutes, stirring the entire time.
Add the steamed green vegetables, along with the coconut milk and stock (start off with a little and top up if needed)
Add the kaffir lime leaves and simmer for approx 10-15 minutes
Add spinach and kale and allow to wilt and then stir through the tempeh, sweet potato and aubergine.
Serve with quinoa, rice or noodles