Tiba Tempeh Peanut Curry

This Tempeh Peanut Curry is creamy, nutty, and full of vibrant veg. Perfect for a chilled night in.

Our block of Tiba Tempeh soaks up all the goodness from the red Thai curry sauce, and the peanut butter brings everything together in the best way. Ready in under 30 minutes, this one’s a keeper.

Serves

Cooking time

30 mins

Ingredients

Tiba Tempeh Original Block 200g
3 spring onions, chopped (green and white parts separated)
3 garlic cloves, minced
1 tbsp grated ginger
1 tbsp olive oil
1 tbsp red Thai curry paste
1 can (400ml) coconut milk
3 tbsp peanut butter
1 tbsp maple syrup
1 tbsp lime juice
2 carrots, thinly sliced
1 courgette, sliced
A handful of mangetout, sliced
Fresh coriander for garnish
A handful of peanuts, roughly chopped
Extra spring onions (green parts), for garnish

Method

Tear the tempeh into bite-sized pieces. Heat olive oil in a pan over medium heat and cook the tempeh until golden and crispy. Set aside.
In the same pan, cook the white parts of the spring onions for 2-3 mins. Add garlic and ginger, cooking for another minute.
Stir in the red Thai curry paste and cook for 1 min.
Add the carrots, courgette, and mangetout, cooking for 3-4 mins.
Pour in the coconut milk, peanut butter, soy sauce, and maple syrup (if using). Stir and let simmer for 5-7 mins.
Add the crispy tempeh, stir well, and cook for another 5 mins.
Finish with lime juice and mix.
Serve over rice and top with peanuts, extra spring onions, and coriander.

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