Potato Tempeh Curry
Servings
2servings
Servings
2servings
Ingredients
Instructions
  1. Peel the potatoes and carrots and cut them into pieces.
  2. Cut the string beans and tempeh into pieces.
  3. Fry the tempeh pieces in 1 tbsp coconut oil, deglaze with soy sauce and then set aside.
  4. Put the potatoes, carrots and runner beans in a deep pan and fry in 1 tbsp coconut oil.
  5. Deglaze with vegetable stock, add coconut milk and spices and simmer for about 30 minutes.
  6. Before serving, add the tempeh pieces back in.
  7. Divide between two deep plates and garnish with 1 tbsp vegan sour cream or coconut yoghurt and herbs.
  8. Best enjoyed directly.
Recipe Notes

Note: If you are prone to indigestion or flatulence, stock usually contains what are known as FODMAPs. Simply put, these are carbohydrates that are difficult to digest (e.g. onions and garlic). Perhaps you would prefer to try a low-FODMAP broth. If you have any questions, please feel free to contact me.