Coconut tempeh curry

Serves four. Has a cook time of around thirty minutes.

Vegan

Gluten-free

Heady Indonesian flavours + gut-healthy fermented soya.

slice one block of tempeh    /   one pack of spinach   /   peel + cube two small sweet potatoes   /   halve one mug of cherry tomatoes   /   fine slice one red onion   /   mince one tbsp ginger   /   chop two cloves of garlic   /   bash one stalk of lemongrass   /   fine chop one or two red chillies   /   chop quarter bunch of coriander   /   chop two tbsp raw, skinned, peanuts   /   one can of organic coconut milk   /   two tbsp dried coconut   /   one tsp turmeric   /   one tsp mild curry powder   /   one tsp sea salt   /   one tbsp coconut oil  

+ Heat oil in a large, deep, frying pan.

+ Add tempeh and fry until turning golden.

+ Remove from the pan and set aside on kitchen towel to drain.

+ Next add onion to the oil and fry until beginning to brown.

+ Add the ginger, garlic and chilli. Fry for one or two minutes then add the turmeric and curry powder, stirring for another minute.

+ Pour in the can of coconut milk, bring to boil and then down to a simmer. Add the lemongrass stalk and salt.

+ Add the sweet potato and a splash of water, if needed. Simmer for twenty minutes or until the potato has softened.

+ Tip in the dried coconut and stir well. Check for seasoning, adding a dash of date syrup if you prefer a sweeter taste.

+ Wilt spinach into the sauce for a minute or two.

+ Stir in the fresh tomatoes, coriander and crisp tempeh, then serve.