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Lemongrass Turmeric Curry
with Marinated Tempeh
This is one of my go to recipes. I keep making it exactly like that again and again because it is so easy and delicious! There are three steps to this recipe: making the curry, the rice and the marinated tempeh. The key is to have a great curry paste from an organic store. I hope you enjoy it as much as I do.
ingredients​
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for the curry
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1 can of coconut milk (normal fat content)
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3-4 cups of vegetables of your liking (rainbow colors)
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2 spoons of curry paste (I love lemongrass-turmeric)
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1 spoon of coconut oil
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a splash of tamari/shoyu
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optional splash of umeboshi plum vinegar
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a tiny little bit of honey
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fresh cilantro
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fresh thai basil
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a splash of fresh lemon juice
for the tempeh
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1 tempeh
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a splash of tamari/shoyu
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1/2 spoon of honey
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1 spoon of coconut oil
for the rice
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1 1/2 cups of basmati/jasmine rice
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2 1/2 cups water
directions​
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Start by making the rice. Adding all ingredients and bringing to a boil. After that let it simmer until the rice is done. Keep it covered all the time.
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For the curry: Prepare the vegetables, cutting and slicing. Heat the coconut oil in a pan. Add the curry paste. Carefully cook for about 2-3 min, then add the coconut milk. Let it warm up and add the vegetables. Once the vegetables cooked to your liking, add all the remaining ingredients and switch off the heat.
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For the marinated tempeh: Slice the tempeh the way you like it. Put coconut oil in a frying pan. Add tempeh and fry from both sides on pretty high heat. Once brown, turn the heat down, add tamari/shoyu and honey. Be careful to not get hurt by the hot splashes. Mix and turn until tempeh is covered and crispy on both sides.
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Serve by placing rice, curry and tempeh in a bowl. Sprinkle some cilantro, maybe some cashew nuts on top and enjoy!
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