Tempeh Thai Green Curry
Takes 35 mins
- 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)
- Curry Sauce
- 1 pack Plant Power Curry Flavoured Tempeh Pieces
- 1 small onion
- 1 thumb-size piece of ginger
- 4 fresh Kaffir lime leaves
- 200ml vegetable stock (or water)
- 1 tbsp tamari (or soy sauce)
- Juice of 1/2 a lime
- 2 tsp maple syrup
- 200 ml coconut milk
- Green vegetables such as broccoli, asparagus, kale and spinach.
- 1 sweet potato
- 1/2 small aubergine
- To serve
- Quinoa, rice or noodles
- Pre-heat the oven to 180°C, fan setting.
- Cut the sweet potato and aubergine into small pieces and roast in the oven along with the tempeh for 20 minutes until nicely cooked.
- Whilst the tempeh, aubergine and sweet potatoes are cooking, prepare the remainder of the curry.
- Add all the curry paste ingredients to a food processor and blitz until combined.
- Steam the broccoli and asparagus for 10 minutes and set aside.
- Finely chop the onion and ginger. Add a drizzle of olive oil to a pan and add in the chopped onion and ginger. Cook on a low heat until softened. Add the curry paste to the pan and fry it off gently for 10 minutes, stirring the entire time. Pour in the coconut milk, stock (start off with a little and top up if needed), tamari, lime juice, maple syrup and the steamed green vegetables.
- Add the kaffir lime leaves and simmer for approximately 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.
Recipe created by Nourish Flourish Nutrition