Thai Tempeh Curry

Takes 25 minutes
Serves 3 hungry people

10 Garlic Cloves
250g Button Mushrooms
1 Green Pepper
1/3 cup extra Virgin Olive Oil
1 block defrosted Tempeh
1 tin Coconut Milk
2 dstsp Thai Herbs see
” cube of Ginger thinly sliced or cut into matchsticks

For the Rice:
2 cups brown Long Grain or Basmati Rice
4 cups Water
(If you soak the rice for at least two hours it cooks up with a better consistency)
1/3 Cinnamon Stick
2 dstsp Dried Onion see
Plenty of freshly ground Black Pepper

To Season
2 dstsp sesame seeds
Sea salt

Begin by cooking the brown rice; Bring it to the boil with the water, dried onion, cinnamon and ground black pepper.

Coarsely chop the other ingredients and gently fry for 10 minutes before adding the coconut milk. Then cook for another 1o minutes.

Season the rice with salt and sesame seeds.
Serve the rice and curry in your favourite bowls.


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