Vietnamese coconut and tempeh curry
This is a deliciously simple curry! Tempeh is a fermented soy bean block, originally from Indonesia. We know it’s not a very appealing description, but when prepared right, this dish is packed with flavour and really filling.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
300g (10oz) sweet potatoes
400g (14oz) potatoes
1 tsp salt
a thumb-size piece of fresh ginger
220ml (scant 8fl oz) full-fat coconut milk
400ml (14fl oz) water
juice of 2 limes
2 tbsp of maple syrup
2 tbsp curry powder
4 tbsp tamari/soy sauce (make sure to use gluten-free soy sauce if you need to avoid gluten)
1 x 300g (10oz) pack of tempeh (if not available, substitute firm tofu/oyster mushrooms)
½ a head of pak choi
ground black pepper
To serve:
a small bunch of spring onions/scallions (green part only)
a bunch of fresh coriander
BLACK FRIDAY
