Tempeh Red Curry : Doctor’s Kitchen 3-2-1 – Dr Rupy Aujla

Doctors Kitchen 3-2-1

Dr Rupy Aujla

Harper Collins Australia

ISBN: 9780008395414

RRP $34.99

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

TO SERVE

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.