Tempeh and sweet potato curry

A delicious vegan curry recipe, packed full of flavour! Containing 4 of your 5-a-day!

Info

Macros

Ingredients

• 400ml light coconut milk
• 500ml low salt vegetable stock
• 200g tempeh, chopped into small chunks
• Thumb size piece of ginger, grated
• 1 tbsp turmeric
• 4 garlic cloves, crushed
• 1 onion, diced
• 1 red chilli, sliced
• 1 lemongrass stick, sliced
• 400g sweet potato, peeled and diced
• 80g green beans, sliced into small chunks
• 130g baby corn, sliced into small chunks
• Pinch of salt & pepper
• 240g brown rice

Method

1. In a large wok on a medium heat add the coconut milk, 500ml veg stock, tempeh, ginger, turmeric, garlic, onion, chilli, lemongrass and sweet potato and bring to the boil. Once boiling, reduce to a medium heat for 20 mins.

2. Add the green beans and baby corn, season with salt & pepper and reduce to simmer.

3. Cook the rice according to instructions, this should take around 25 mins.

4. Once the rice is cooked, drain and serve into 4 separate bowls followed by the curry on top.