Curry with miso and tempeh
  1. Cut the aubergine into large cubes, sprinkle with olive oil and coarse salt and bake at 180°C for 20-25 minutes.
  2. In the meantime, cut the tempeh in 2 and then in strips. Mix all the ingredients for the sauce, add the tempeh, mix and set aside.
  3. Cut the endives in half and then into thin strips. Dice the pepper and chop the garlic cloves.
  4. In a wok, fry the garlic with the coconut oil, add the pepper and cook for 10 minutes, turning regularly. Add the endives, mix and cook over low heat for 5 minutes.
  5. Add the tempeh, coconut milk and aubergine. Simmer on low heat for 5-10 minutes
  6. Serve with either basmati rice or spinach. Enjoy!
Recipe Notes

Get all the ingredients you need at Farmy!