Doctors Kitchen 3-2-1
Dr Rupy Aujla
Harper Collins Australia
Tempeh Red Curry
PREP 10 MINUTES/COOK 20 MINUTES
2 tbsp coconut oil
200g tempeh (or firm tofu), broken into 2cm pieces
160g red onion (about 1 medium), thinly sliced
1 tbsp red curry paste (or any curry paste)
50g piece of root ginger (about 5cm), grated
160g mangetout or sugar snap peas
160g asparagus spears, roughly chopped
2 tbsp peanut butter (smooth or crunchy)
400g tin coconut milk
sea salt and freshly ground black pepper
juice of 1 lime
20g fresh coriander, chopped
30g unsalted peanuts, chopped
1 Melt half the coconut oil in a large casserole dish over a medium heat, add the tempeh and fry for 3–4 minutes until browned all over.
2 Remove and set aside, then add the onions to the same dish with the rest of the oil and sauté for 3–4 minutes.
3 Add the curry paste and ginger and fry, stirring, for 2 minutes until coloured.
4 Add the mangetout, asparagus, peanut butter and coconut milk, season with salt and pepper and simmer for 7–8 minutes.
5 Return the cooked tempeh to the dish for the last 2 minutes of cooking.
6 Serve with the lime juice and garnish with the chopped coriander and peanuts.