Peanut curry with coconut milk and tempeh
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Kifli Kukták
Ez a krémes mogyorós curry a tökéletes választás egy gyors és tápláló vegán vacsorához. A kókusztej lágysága, a mogyoróvaj telt íze és a pirított tempeh textúrája harmonikus egységet alkot, amit a friss lime és a bébispenót tesz igazán üdévé. 30 perc alatt elkészül, mégis igazi gasztroélményt nyújt!
Preparation method
Ingredients overview
- 200 g tempeh
- 1 tbsp vegetable oil
- 1 small onion
- 2 cloves of garlic
- 1 tbsp freshly grated ginger
- 2 tbsp red curry paste
- 2 tbsp peanut butter
- 250 ml coconut milk
- 100 ml vegetable stock
- 100 g baby spinach or green beans
- 1 tsp lime juice
- pinch of salt
- 120 g basmati rice
Cook the rice according to the instructions on the package. Cut the tempeh into smaller 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 softened. 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, then cook for another 2 minutes. Taste and season with salt as needed. Serve with steamed rice.
Chef's tip
You can also fry the tempeh separately in a little oil before serving if you prefer a crispier texture.
Ingredients
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