Peanut curry with coconut milk and tempeh

Cook the rice according to the instructions on the package. Cut the tempeh into small cubes, finely chop the onion, mince the garlic, and grate the ginger. Heat oil in a pan, add the onion, and sauté for about 2 minutes until soft. Then add the garlic and ginger, and sauté briefly for about 30 seconds. Stir in the curry paste and peanut butter, and fry for a short time until fragrant. Pour in the coconut milk and vegetable stock, stir, and let it simmer gently.

Add the tempeh cubes and cook for about 10 minutes until the sauce thickens. Finally, add the baby spinach (or green beans) and lime juice, and cook for another 2 minutes. Taste and season with salt as needed. Serve with steamed rice.