Vegan tempeh mango curry

Vegan tempeh mango curry with broccoli and coconut milk. An exotic plant-based dinner that puts plenty of protein from fermented soya beans on your plate.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 25 g
• Fat: 24 g
• Carbs: 35 g

Ingredients

• 200g tempeh
• 300g broccoli
• 1 mango
• 200ml coconut milk
• 1 tbsp curry paste (vegan)
• 1 tbsp coconut oil

Method

You’ll need: frying pan · chopping board · knife

1. Cut the tempeh into even, bite-sized cubes and divide the broccoli into small florets.
2. Peel the fresh mango, cut the flesh away from the stone and chop it into rough cubes.
3. Fry the tempeh in the hot coconut oil in a deep frying pan until golden brown on all sides.
4. Add the yellow curry paste, toast it briefly and deglaze everything with the creamy coconut milk.
5. Add the broccoli and mango cubes and let the curry simmer gently for ten minutes, until the veg is tender.

Good to know

Fruity and savoury at the same time. The sweetness of the fresh mango goes really well with the spicy paste and the nutty tempeh.

Swaps

Tempeh → tofu (tofu tastes more neutral, but also provides plenty of protein and soaks up the sauce well).

Cooking tips

Fry the tempeh until it's really crisp before any liquid goes into the pan. Otherwise it quickly goes soft in the sauce.

Storage

The curry reheats beautifully the next day and loses none of its flavour.

Allergens

Contains soya. Gluten-free and vegan.

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