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Tempeh Curry with Brown Rice and Mixed Vegetables
Tempeh Curry with Brown Rice and Mixed Vegetables

Tempeh Curry with Brown Rice and Mixed Vegetables
A flavorful and protein-rich vegan curry featuring tempeh, served with brown rice and a variety of vegetables.
Tempeh Curry with Brown Rice and Mixed Vegetables
Ingredients:
1
Servings
  • 150
    g
     tempeh
  • 100
    g
     brown rice
  • 100
    ml
     coconut milk
  • 50
    g
     carrot
  • 50
    g
     bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     curry powder
  • 2
    clove
     garlic
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Tempeh Curry with Brown Rice and Mixed Vegetables
Instructions:
  1. Cook the brown rice according to package instructions.
  2. In a pan, heat a little oil and sauté chopped onion and minced garlic until fragrant.
  3. Add diced tempeh, carrot, and bell pepper to the pan and cook for about 5 minutes.
  4. Stir in curry powder and mix well.
  5. Pour in coconut milk, bring to a simmer, and cook for another 10 minutes until vegetables are tender.
  6. Serve the curry over the cooked brown rice.
Nutrition Per Serving 543 g Per 100g
Energy 724.7 kcal 133 kcal
Protein 35.5 g 6.5 g
Fibre 15.4 g 2.8 g
Salt 0.1 g 0.0 g
Sugar 10.5 g 1.9 g
Carbohydrates 63.3 g 11.7 g
Fat 42.7 g 7.9 g
  • 150
    g
     tempeh
  • 100
    g
     brown rice
  • 100
    ml
     coconut milk
  • 50
    g
     carrot
  • 50
    g
     bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     curry powder
  • 2
    clove
     garlic
1
Servings
0

Cook the brown rice according to package instructions.

In a pan, heat a little oil and sauté chopped onion and minced garlic until fragrant.

Add diced tempeh, carrot, and bell pepper to the pan and cook for about 5 minutes.

Stir in curry powder and mix well.

Pour in coconut milk, bring to a simmer, and cook for another 10 minutes until vegetables are tender.

Serve the curry over the cooked brown rice.

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