Peanut Curry with Coconut Milk and Tempeh

Cook the basmati rice in salted water according to package directions. Meanwhile, cut the tempeh into bite-sized cubes. Finely dice the onion, chop the garlic, and finely grate the ginger.

Heat the peanut oil in a large pan or wok. Sauté the diced onion until translucent for about 2 minutes. Add garlic and ginger and fry for another 30 seconds.

Stir in the red curry paste and peanut butter and toast briefly until their full aroma develops. Deglaze with coconut milk and vegetable broth, stir everything well, and bring to a simmer.