Vegan Thai Red Curry with Tempeh
A delicious, tasty and healthy vegan curry dish that is full of healthy spices and contains health protein and plenty of vegetables.
Ingredients
- 500g (17.6oz or 2 cups) coconut milk
- 400g (14.1oz or 2½ cups) tempeh, cubed
- 250g (8.8oz or 1¼ cups) mung bean sprouts
- 1 large red bell pepper
- 120g (4.2oz or 1 cup) carrots
- 80g (2.8oz or ½ cup) shallots
- 70g (2.5oz) Thai red curry paste (vegan, gluten-free)
- 1 tbsp fish sauce
- 1 tbsp chopped coriander leaves
- 1 tsp extra virgin coconut oil
- 3 cloves of garlic
Instructions
1. Mince the garlic and set aside for 10 minutes
2. Chop the shallots, slice the carrots and bell pepper.
3. Add the oil, curry paste and shallots into a wok and brown the onion over medium heat for 5 minutes.
4. Add the coconut milk, garlic, vegetables and tempeh and cook for another 10-15 minutes.
5. Serve with chopped coriander leaves
6. Can be served with cauliflower or jasmine rice.
Notes
This is a delicious vegan dish is high in protein, with each serving containing 24.9g and serves 2 portions of vegetables. Tempeh is made from fermented soybeans, known for nutty flavour, it's also packed with fibre, minerals and vitamins, contributing to digestive health and overall nutrition. The fermentation process enhances its digestibility and improves the bioavailability of B vitamins and it contains probiotics, which support gut health.
Approximate micronutrient info per serving:
Vitamins
B1 (Thiamine) - 0.2mg (18%)
B2 (Riboflavin) - 0.5mg (46%)
B3 (Niacin) - 4.3mg (31%)
B5 (Pantothenic Acid) - 0.9mg (17%)
B6 (Pyridoxine) - 0.5mg (42%)
B12 (Cobalamin) - 0.1µg (4%)
Folate - 103.2µg (26%)
Vitamin A - 337.5µg (48%)
Vitamin C - 65.4mg (87%)
Vitamin D - 0IU (0%)
Vitamin E - 1.7mg (11%)
Vitamin K - 57µg (63%)
Minerals
Calcium - 156.1mg (16%)
Copper - 0.8mg (89%)
Iron - 4.6mg (26%)
Magnesium - 127.9mg (40%)
Manganese - 1.9mg (105%)
Phosphorus - 357.7mg (51%)
Potassium - 916.7mg (35%)
Selenium - 2.6µg (5%)
Sodium - 553.2mg (37%)
Zinc - 1.9mg (24%)
% RDI based on an adult female
Nutrition Information:
Yield: 4 Serving Size: 406g (14.3oz)Amount Per Serving: Calories: 515kcalTotal Fat: 37.4gNet Carbohydrates: 19.4gProtein: 24.9g
