Green Coconut Tempeh Curry

This is a lovely warming curry for the winter months, only takes 30 mins to make and satisfies that curry craving!

A gorgeous and simple recipe created by guest blogger @thesoulspoon.


What do you need?
* 3 tbsp mix of onion garlic and ginger and chilli
* 3 tbsp green Thai curry paste
* 2 cans of coconut milk
* Juice of 2 lemons
* 1.5 tbsp honey
* Head of Broccoli
* 2 peppers sliced into strips
* 1 courgette sliced into small to medium coins
* 2 carrots thinly sliced
* 1/2 cube vegetable stock
* Two handfuls of Cubed or ground Tempeh
* Handful of Fresh coconut chunks or dedicated coconut
* Salt to taste
* Black pepper to taste

How do you do it?
In a food processor blend 2 onions, 2 cm ginger and half a chilli (add more if you want it spicy) together until they make a rough paste.
1. In 1 tbsp coconut oil fry 3 tbsp of the onion mix (there may be some left over) on low to medium heat for a few minutes and keep stirring
2. Add 3 tbsp of pre-made green Thai curry paste to the pan and keep stirring for a few minutes, be careful that it doesn’t burn
3. Then add the coconut milk, honey, lemon juice and stir in half a cube of vegetable stock. Let this simmer for 10 mins at least so the flavours lock in
4. Add the prepared veg, Tempeh and coconut and let simmer for a few minutes until the veg has cooked to your liking
5. Season to taste, serve with rice, fresh chopped coriander and desiccated coconut on top.