If you’re looking for a quick, easy and meat free meal to add to your midweek repertoire you can’t go further than my Vegetable Coconut Curry. It contains tempeh, a fermented soy bean product which we prefer over traditional soy tofu because it’s less processed and contains more protein per serve. It’s slightly nutty to taste and firm yet chewy in texture, but don’t just take my word for it, give it a go.
Ingredients (Serves 3)
- 300g organic and non-GMO tempeh, cut into 1 cm cubes
- 1 tablespoon cold-pressed extra virgin coconut oil
- 1 red onion, diced
- 1 red chilli, deseeded & finely chopped
- 3 garlic cloves, crushed
- 1 red capsicum, diced
- 10 button mushrooms, sliced
- 2 zucchinis, diced
- 1 head broccoli, cut into florets
- 3 teaspoons curry powder
- 2 teaspoons vegetable stock
- 1 cup coconut cream
- Sea salt & pepper, to taste
- Heat oil in a large frypan over high heat, add onion and chilli and sauté for 1 – 2 minutes until onion has softened.
- Add tempeh and garlic and sauté for 1 – 2 minutes, or until the tempeh has browned.
- Site in vegetables, curry powder, vegetable stock and coconut cream. Bring to the boil.
- Then reduce heat and simmer for 30 minutes before serving. Divide between 3 bowls and enjoy.
This recipe is low in carbohydrate, so for a post training meal option please serve alongside white rice. Better yet, cook and cool the rice for a dose of prebiotics.
Recipe developed with the assistance of Elly McLean, Holistic Nutritionist & JERF Lover. Learn more about Elly here.
Image by Sarah Craven Photography.