Peanut Tempeh Curry with Brown Rice

Ingredients

1 serving

• tempeh150 g
• brown rice90 g
• coconut milk80 ml
• peanut butter15 g
• fresh spinach100 g
• onion50 g
• coconut oil8 g
• curry powder3 g

Method

1. 1

   Steam the tempeh (150 g) for 10 minutes to remove its bitterness, then cut it into 2 cm cubes.

2. 2

   Start the brown rice (90 g): 18 minutes in twice its volume of salted water, then 5 minutes off the heat, covered.

3. 3

   Brown the tempeh cubes on all sides for 6 minutes with the coconut oil (8 g), then set aside.

4. 4

   Sweat the onion (50 g) for 6 minutes in the same pan, add the curry powder (3 g) and toast it for 40 seconds to release its aromas.

5. 5

   Pour in the coconut milk (80 ml) and peanut butter (15 g), stir to combine and reduce for 8 minutes over low heat.

6. 6

   Return the tempeh and simmer for 6 minutes so it soaks up the sauce.

7. 7

   Add the spinach (100 g) at the end for 2 minutes, just long enough to wilt. Serve over the rice.