Vegetable Coconut Curry

3
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 3 servings
OK

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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