Tempeh and vegie curry

Name: Tempeh and vegie curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tbsp olive oil; 300g packet tempeh, cut into 1.5cm cubes; 1 large red onion, finely chopped; 2 tbsp Korma curry paste; 270ml can lite coconut milk; 500g butternut pumpkin, peeled, seeded, diced; 250g broccoli, trimmed, cut into florets; 150g green beans, trimmed, sliced; 200g grape tomatoes, halved; Coriander sprigs, to serve; Steamed basmati rice, to serve

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Tempeh and vegie curry, a traditional Indonesian soy product, has gained popularity worldwide as a versatile and nutritious alternative to meat. When combined with a vibrant array of vegetables in a curry, it creates a delicious and wholesome dish that satisfies both the palate and nutritional needs.

Contents

Tempeh and vegie curry Ingredients Directions Notes

Tempeh’s unique nutty flavor and firm texture make it an ideal candidate for absorbing the rich and aromatic spices found in curry. Packed with plant-based protein, tempeh brings a hearty element to the dish, making it a satisfying choice for vegetarians and vegans.

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Tempeh and vegie curry

Recipe by RecipesVillaCourse: MainCuisine: IndonesianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

338

kcal

Tempeh, a traditional Indonesian soy product, has gained popularity worldwide as a versatile and nutritious alternative to meat. When combined with a vibrant array of vegetables in a curry, it creates a delicious and wholesome dish that satisfies both the palate and nutritional needs.

Ingredients

1 tbsp olive oil
300g packet tempeh, cut into 1.5cm cubes
1 large red onion, finely chopped
2 tbsp Korma curry paste
270ml can lite coconut milk
500g butternut pumpkin, peeled, seeded, diced
250g broccoli, trimmed, cut into florets
150g green beans, trimmed, sliced
200g grape tomatoes, halved
Coriander sprigs, to serve
Steamed basmati rice, to serve

Directions

Heat half the olive oil in a large saucepan over high heat. Cook tempeh, , stirring occasionally, for 3-4 minutes or until golden. Transfer to a plate.
Heat remaining oil in same pan over medium-high heat. Cook onion, stirring occasionally, for 3-4 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk, pumpkin and 1 cup water. Cover, and simmer for 5 minutes.
Add broccoli, beans and tomatoes. Simmer, covered, for 3-4 minutes or until vegetables are just tender. Serve curry with steamed rice, garnished with coriander.

Notes

Tempeh is made from cooked and fermented soy beans pressed together into a firm patty. It is low in fat and a good source of protein. It is sold in supermarkets in the chilled section. But you could also make this curry without the tempeh or with some chopped chicken thigh fillets.

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