Tempeh and vegie curry

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

Recipe «Tempeh and vegie curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

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 

Instructions

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.