Tempeh Thai Green Curry

This one was a winner in the Café - it’s a super easy and healthy go-to when you’re looking for something wholesome, filling and delicious - with a little kick!

Use whatever veggies you have in! …we always opt for a curry the night before our Veg Box is delivered in our house and we just chuck in whatever needs to be used up before the fresh goodies arrive the next day.

This is delicious cold too - so get this in the fridge and make some extra grains too - always useful as a grab and go option when building your Buddha Bowls through the week!

Tempeh makes this a super protein packed meal, especially paired with the quinoa. Tempeh is my favourite fermented product, adding delicious complex flavour - soaking up all the juices.

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Peace + Plants ✌️

For the paste:

• 4 x Garlic Cloves

• 3 x Green Chillies

• Bunch Coriander

• 75ml Good Quality Oil (Olive / Flax)

• 20g Spinach

For the curry:

• 500ml Coconut Cream

• 1 x Head Cauliflower

• 2 x Packs Babycorn

• 200g Tempeh (Plant Power Foods)

Method:

Deseed & de-stem the chillies & add to a food processor along with the garlic, coriander, oil & spinach. Blend until a paste.

Blanch cauliflower and baby-corn , once softened, leave to cool in a strainer

To a medium saucepan chuck in a small amount of oil on a moderate heat, once hot, fry the tempeh, corn & cauliflower for a few minutes & then add in the curry paste. Cook out for 10 minutes, stir frying the vegetables & then add the coconut cream & the reduce, keep it moving, stirring the curry until it reduces slightly.

Serve hot with wholegrain cous cous, quinoa or black rice.

Straight delish!