Tempeh and vegie curry

Cooking Vegetarian Tempeh and vegie curry

This hearty vegetarian curry is super quick and easy to prepare.

Lables: Diabetes friendly Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. 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.
  2. 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.
  3. 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.

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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

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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