Peanut Butter Curry with Coconut Milk & Tempeh

Name: Peanut Butter Curry with Coconut Milk & Tempeh
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asiatische Küche
Ingredients: 200 g tempeh; 1 tbsp peanut oil (or neutral oil); 1 small onion; 2 garlic cloves; 1 tbsp fresh ginger, grated; 2 tbsp red curry paste (vegan); 2 tbsp peanut butter; 250 ml coconut milk; 100 ml vegetable broth; 100 g spinach or green beans; 100 g spinach or green beans; 1 tsp lime juice; Salt to taste; 120 g Basmati or Jasmine rice

2 servings

Buy all ingredients right below the recipe

Ingredients

200 g tempeh
1 tbsp peanut oil (or neutral oil)
1 small onion
2 garlic cloves
1 tbsp fresh ginger, grated
2 tbsp red curry paste (vegan)
2 tbsp peanut butter
250 ml coconut milk
100 ml vegetable broth
100 g spinach or green beans
100 g spinach or green beans
1 tsp lime juice
Salt to taste
120 g Basmati or Jasmine rice

Preparation

1
Cook the rice.
2
Cut tempeh into bite-sized cubes. Finely chop the onion, press the garlic, and grate the ginger.
3
Heat oil in a pan, add onion and sauté for 2 minutes until translucent. Add garlic and ginger and fry for 30 seconds.
4
Stir in curry paste and peanut butter and fry briefly to release the aroma.
5
Add coconut milk and vegetable broth and let it simmer gently.
6
Add tempeh and cook for about 10 minutes until the sauce thickens.
7
Add spinach or green beans and lime juice; simmer for another 2 minutes.
8
Taste and salt if necessary.
9
Serve the curry over the steamed rice.

Knuspr-Küche

It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!