Tempeh Curry (Vegan)
My creamy and warming tempeh curry recipe packs 21g of protein before you've served it up with your carbohydrate of choice such as rice or noodles, plus a healthy serving of greens of course! Which means, once you do, you'll easily have around 30g of protein on your plate.
This is a recipe the whole family will enjoy, or Tupperware up the leftovers for later in the week.
Serves 4
Tempeh Curry Ingredients
1 medium/large white onion (approx 150g), rougly chopped
4 cloves of garlic, crushed
200g tempeh, cubed of torn into bitesize pieces
1 tsp curry powder
2 tsp cumin powder
1 tsp ground coriander
1 tin (400ml) light coconut milk
Tempeh Curry Method
Using a non-stick pan or one lightly coated in FryLight spray oil, fry off the onion until translucent. If it begins to stick to the pan, use a few teaspoons of water to sautee.
Add the crushed garlic and dry spices and fry off quickly for one minute, again, adding a teaspoon of water if they begin sticking to the pan.
Throw in the tempeh and stir fry for 1-2 minute until it just slightly browns on the edges.
Pour in the light coconut milk and bring to the boil, stirring everything so the flavours are well combined.
Reduce the heat and leave to simmer on low, uncovered for around 20 minutes until the sauce has reduced a little. Serve and enjoy!
Serving Tips:
Serve with your favourite carb sides such as rice or noodles. A high protein noodle will increase your protein intake considerably, and don't forget greens are protein-rich too.
For fats and added texture, roughly chopped cashews or peanuts really compliment the nuttiness of the tempeh and creaminess of the curry sauce.
This meal will store in an airtight container in the fridge for around 4 days, and 1 month in the freezer.
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