Vegetable Coconut Curry
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Recipe: #31351
January 28, 2019
Categories: Comfort Food, Dinner, Curries, Vegetables, Mushrooms, Onions, Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (671.7 g)
- Calories 808.8
- Total Fat - 36.8 g
- Saturated Fat - 23.8 g
- Cholesterol - 4 mg
- Sodium - 521.3 mg
- Total Carbohydrate - 90 g
- Dietary Fiber - 9.6 g
- Sugars - 60.3 g
- Protein - 41.4 g
- Calcium - 293.6 mg
- Iron - 7.3 mg
- Vitamin C - 200.7 mg
- Thiamin - 0.4 mg
Step 1
Heat oil in a large frypan over high heat, add onion and chilli and saute for 1 to 2 minutes until onion has softened.
Step 2
Add tempeh and garlic and sauté for 1 to 2 minutes, or until the tempeh has browned.
Step 3
Stir in vegetables, curry powder, vegetable stock and coconut cream and bring to the boil and then reduce heat and simmer for 30 minutes before serving.
Step 4
Divide between 3 bowls and enjoy.
Tips & Variations
No special items needed.
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