With easy ingredients, ready in less than half an hour and incredibly delicious
Ingredients
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Curry Tempeh from Tempeh Manufaktur
½ cucumber
100g beans
1-2 tbsp "the daikon kimchi"
1 tbsp "the turmeric kale"
200ml coconut milk
1 tsp red curry paste
1 carrot
basmati and/or wild rice
fresh parsley
sesame seeds
Here is how we proceed
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Cook beans and rice in two separate pots in salted water.
Peel or rinse the carrot and slice finely, also slice the tempeh and cut the cucumber into fine sticks.
Skim the cream from the coconut milk, mix with the curry paste in the wok and simmer until small bubbles form.
Add the carrots and tempeh to the wok and stir-fry for about 5 minutes, then add beans. Simmer everything for another 5-10 minutes.
Then add the remaining coconut milk and bring to a boil briefly. Reduce heat and simmer on low heat for a few minutes.
Spread the curry with the rice on plates. Add the cucumber sticks, "the daikon kimchi" and/or "the turmeric kale" and tempeh. Garnish with parsley and sesame seeds if desired.
