Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe
A vibrant and flavorful Yellow Curry with Tempeh recipe, combining aromatic spices, creamy coconut milk, and tender vegetables for a satisfying vegan meal. This dish features a homemade yellow curry paste, marinated and cooked tempeh, and crisp-tender greens, served over fluffy rice for a wholesome and delicious dinner.
- Time: 50 min
- Servings: 6
Source: All Yum Cooks
Ingredients
- medium shallots, peeled and roughly chopped
- garlic cloves, peeled
- lemongrass stalks, tough outer leaves removed, roughly chopped
- / 2 oz fresh ginger, peeled and roughly chopped
- birds eye chillies
- salt
- peanut oil
- / 45 ml peanut oil
- turmeric powder
- mild curry powder
- x 400 g / 14 oz cans full fat coconut milk
- tamarind puree
- vegan fish sauce or soy sauce
- sugar
- Juice of lime, to taste
- / 1 cup water
- / 10.5 oz tempeh, sliced into 0.5 cm slices then bite-size pieces
- / 1½ tbsp soy sauce or tamari , for marinating
- Oil for frying
- / 7 oz tenderstem broccoli, cut into bite-sized pieces
- / 3.5 oz mangetout, trimmed
- Fresh coriander, to serve
- Cooked rice, to serve