Thai Green Curry Tempeh with Coconut Jasmine Rice

Name: Thai Green Curry Tempeh with Coconut Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 150 g tempeh; 2 tbsp Thai green curry paste; 0.75 cup full-fat coconut milk; 1 cup eggplant; 0.75 cup snap peas; 0.5 medium zucchini; 0.5 cup vegetable broth; 0.5 cup jasmine rice; 1.25 cups water; 1 tbsp coconut oil; 0.5 whole lime; 8 leaves fresh basil; 2 cloves garlic; 1 tsp ginger; 1 tsp soy sauce

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Aromatic Thai green curry bursting with tempeh, eggplant, and snap peas, served over fragrant jasmine rice infused with lime and fresh basil for an exotic, protein-rich vegan dinner.

Ingredients

150 g tempeh
2 tbsp Thai green curry paste
0.75 cup full-fat coconut milk
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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