Peanut Curry with Coconut Milk and Tempeh
30 min
Under an hour
Sezamo
Ingredients
Preparation method
Ingredients overview
- 200 g tempeh
- 1 tablespoon peanut oil (or other vegetable oil)
- 1 small yellow onion
- 2 cloves garlic
- 1 tablespoon freshly grated ginger
- 2 tablespoons vegan red 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
Cook the rice according to package instructions. Cut the tempeh into small cubes, finely chop the onion, mince the garlic, and grate the ginger. In a large pan, heat the oil, 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 briefly until they start to release their aromas. Pour in the coconut milk and vegetable broth, mix everything well, and let it simmer gently over low heat.
Add the tempeh cubes and cook for about 10 minutes, until the sauce begins to thicken. Finally, add the spinach (or green beans) and lime juice, and let it simmer for another 2 minutes. Taste and season with salt if necessary. Serve the warm curry over cooked rice.
Chef's tip
If using fresh green beans, you can blanch them briefly in boiling water before adding them to the curry to preserve their vibrant color.
50 min
Under an hour
