Tempeh Curry
Ingredients
1 cup / 225g tempeh, cubed
1 onion, finely chopped
2 cloves garlic, minced
2 bell peppers, sliced
1 bunch asparagus, chopped
1 cup / 120g mixed mushrooms, diced
1 cup / 160g chickpeas, cooked and drained
1.5 cans / 600 ml coconut milk
2 tbsp curry powder (mild or medium)
1 tbsp coconut oil
Cooked rice, fresh coriander or chopped chilli, to serve (optional)
Directions
Heat the coconut oil in a large pan over medium heat before adding the onions and garlic, sautéeing for 1-2 minutes until soft but not colouring.
Add the cubed tempeh and vegetables, cooking for a further 3-4 minutes before adding the curry powder and tossing to combine.
Pour in the coconut milk and chickpeas and allow the dish to simmer for about 10 minutes until the vegetables are tender and the liquid has thickened.
Serve over cooked rice, garnished with coriander and chopped chilli if you like a little extra spice.
