The scent in the air is simply beguiling!
What exactly is tempeh?
Tempeh is a great source of protein and contains lots of valuable minerals and fibre. The fungal cultures used in the fermentation process make it a very digestible, probiotic food that is good for intestinal health.
Ingredients for 6 portions
- 1 cup wholemeal basmati rice
- 1 cup red rice
- 1 tbsp vegetable stock paste
- some frying oil
- 1 onion, peeled and finely diced
- 4 carrots, washed and cut into slices
- 400 g mushrooms, cleaned and quartered
- 1 large courgette, washed, quartered and cut into slices
- 1 yellow pepper, washed and cut into 1 cm pieces
- 1 red pepper, washed and cut into 1 cm pieces
- 1 tin of coconut milk
- 2 tbsp green curry paste
- 3 spring onions
- 1 packet of tempeh (e.g. soya tempeh curry from tempehmanufaktur)
- Black sesame seeds as a topping
Preparation
Heat a large wok pan well, add the frying oil and fry the onion in it. Add the carrots and fry briefly. Add the mushrooms and fry briefly too. Transfer everything to a large bowl and set aside.
Add the courgettes to the pan and fry briefly. Transfer to the bowl and set aside.
Add the peppers to the pan and fry briefly. Now add the vegetables you have put to one side back into the pan, deglaze with the coconut milk and stir in the curry paste. Add the spring onions and simmer for 5 minutes.
Tear the tempeh into small pieces and fry in a non-stick pan with a little frying oil until crispy.
Place the rice on a plate, add the vegetables and garnish with the tempeh and black sesame seeds. Season with a little more salt and pepper on the plate if required.
Enjoy your meal!
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