Vegan peanut tempeh curry
Vegan peanut tempeh curry with coconut milk and fresh spinach. A quick plant-based dinner with plenty of protein and a really spicy flavour.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 480 kcal per serving
- Protein: 28 g
- Fat: 34 g
- Carbs: 12 g
Ingredients
- 200g tempeh
- 100g baby spinach
- 1 pepper
- 200ml coconut milk
- 2 tbsp peanut butter
- 1 tbsp curry paste (vegan, without added sugar or seed oils)
Method
You’ll need: frying pan · chopping board · knife
- Cut the tempeh into small, even cubes and fry them in a deep frying pan without oil until crisp.
- Slice the pepper into thin strips, add them to the tempeh and fry everything over a high heat for 3 min.
- Briefly stir in the curry paste and pour in the coconut milk.
- Dissolve the peanut butter in the boiling liquid until the sauce is creamy.
- Finally, fold in the baby spinach until it wilts in the hot sauce.
Good to know
Tempeh is the protein star of Asian cooking. In this creamy peanut sauce, everyone is bound to love it.
Swaps
Baby spinach → pak choi (for more Asian bite, chop fresh pak choi and toss it into the sauce shortly before the end).
Cooking tips
Fry the tempeh really dry and hot until it browns. That way it loses its often slightly earthy flavour.
Storage
Curries often taste even better on the second day, as the spices soak deep into the tempeh. Keeps in the fridge for three days.
Allergens
Contains soya and peanuts. Completely gluten-free, lactose-free and vegan.
Frequently asked questions
How long does peanut tempeh curry keep in the fridge?
Keeps in the fridge for three days.
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