adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tempeh and vegie curry
Tempeh and vegie curry
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and easy vegetarian curry that's hearty and delicious.
Ingredients:
  • 18.20 gm olive oil
  • 300g packet tempeh, cut into 1.5cm cubes
  • 1 large red onion, finely chopped
  • 56.00 gm 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
Instructions:
  • In a large saucepan over high heat, heat half of the olive oil until sizzling. Cook tempeh, stirring occasionally, for 3-4 minutes until it turns golden brown. Transfer to a plate.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté the onion for 3-4 minutes until softened. Stir in the curry paste and cook for 1 minute until fragrant. Pour in the coconut milk, pumpkin, and 1 cup of water. Cover and simmer for 5 minutes.
  • Combine the broccoli, beans, and tomatoes in the pot. Cover and simmer for 3-4 minutes until the vegetables are tender. Serve the curry over steamed rice, topped with fresh coriander.

Similar Recipes